Dinner

Starters & Plates

rustic MUSHROOM SOUP, onion, thyme, lemon oil, crisp sage /12

Local Cheese Plate, selection of three cheeses, pickles, seasonal fruit jam /20

Butternut Squash Crepe Cake, savory crepe cake, butternut squash, browned butter, aged parmesan reggiano espuma, sage powder, caviar /23

Vegetables

Passerine Potatoes, Stracciatella dip, roasted garlic, beef tallow /12

Beet Tartare, basil, dill shishito créme, house potato chips /16

charred Jimmy Nardello Peppers, stracciatella cheese, herb oil, mint /14

Charred Local Cabbage, anchovy dressing, pickled purplette onions, cured egg yolk, pecorino /14

Killed Greens, red butterhead lettuce, pea tendrils, cucumber, red onion, dill, tallow vinaigrette /12

Fall Dandelion Salad, chicory, dandelion greens, fall radish, figs, purple basil, pepitas, basil vinaigrette /12

Mains

Fusilli Amatriciana, local hand-made pasta, guanciale, san marzano tomatoes, capers, garlic, stracciatella, pecorino romano /29

Fresh Pappardelle Pasta, roasted mushrooms, black garlic shoyu, madeira cream sauce, cured egg yolk /29

Marseille Bouillabaisse, mussels, scallops, clams, lemongrass, saffron, fingerling potatoes, andouille, grilled sourdough /36

roasted half chicken, butternut squash puree, fall vegetables, zaatar /36

Diver Scallops, butternut squash puree, chimichurri, pickled carrot, salmon roe /38

Duck Breast, fermented plum gastrique, chicory salad, parsnip puree, thyme /46

flame-grilled Butcher's Cut, chef's selection accoutrements, served medium rare

Desserts

house made sorbet & ice cream /10

rotating Seasonal dessert