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

Heirloom Tomatoes, sweet corn, mint, watermelon molasses /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

Citrus Salad, shaved asparagus, marinated sungold tomatoes, goat feta, fermented strawberry mint 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, sweet corn puree, brown butter, summer vegetables /36

Diver Scallops, sweet corn and blistered shishito salad, saffron espuma, chili oil, caviar /38

Duck Breast, fermented plum gastrique, seasonal fall vegetables, parsnip puree, parsnip chips /46

flame-grilled ribeye, chimichurri, herb salt, served medium rare /40

Desserts

house made sorbet & ice cream /10

rotating Seasonal dessert