À la Carte
Starter
-
Balthazar Bread
Pain de Campagne, Vermont Butter
$9
-
Beet Panzanella
Sourdough Crouton, Pine Nut
$18
-
Grilled Lettuce
Artichoke, Guanciale, Aleppo Vinaigrette
$20
-
Potato Croquettes
Finocchiona, Caciocavallo, Fennel, Roasted Garlic
$21
-
Tuna Tartare
Finger Lime, Macadamia Nut, Chervil
$24
-
Oysters
Half Dozen, Mignonette, Cocktail Sauce
$24
-
Hiramasa Crudo
Sicilian Pistachio, Cara Cara Orange, Kalamata Olive, Basil
$26
Pasta
-
Raviolo Al Uovo
Ricotta, Meadow Creek Egg, Guanciale
$25
-
Triangoli
Roasted Corn, Robiola Bosina, Speck
25 | 31
-
Agnolotti
Lamb, Goat Cheese, Fennel, Cherry Tomato
25 | 31
-
Tajarin
Peekytoe Crab, Serrano, Scallion
35 | 42
Main
-
Branzino
Bang Island Mussels, Saffron, Thai Basil
$32
-
Salmon
Quinoa Pilaf, Crispy Garlic, Seared Leek, Herb Coulis
$35
-
Duck Confit
Caraflex Cabbage, Pickled Cherry, Duck Jus
$35
-
Iberico Pork
Broccolini, Avocado, Frisée, Gremolata
$38
-
22oz Prime Ribeye for Two
Crispy Potato, Mushroom, Sauce au Poivre
$145
Sides
-
Butternut Squash
Pistachio & Sumac Dukkah, Spice Yogurt
$12
-
Blistered Shishito Peppers
Cashew, Shallot, Pepperoncini
$13
Dessert
-
Goat Cheese
Fennel Pollen, Lavender Honey, Grilled Bread
$16
-
Apricot Granita
Whipped Panna Cotta, Apricot Crumble
$13
-
Chocolate Pot de Crème
Strawberry Cheong, Fresh Strawberry, Olive Oil
$13
Executive Chef Quentin Demarre
*Consuming raw or undercooked meats, poultry, seafood,shellfish or eggs may increase your risk of foodborne illness