BEGINNING

charred rapini, seaweed salsa verde, olive brined swordfish, mustard flowers :::13

hanger tartare, fermented onion, gremolata, egg yolk, turnip :::17

fluke crudo, nasturtium, puffed rice, radish, ponzu :::17

beef sugo, wild mushrooms, local kale, tagliardi :::16

beets, yogurt, strawberries, sorrel :::15

house made charcuterie board, pickles, mustard, jam :::two for 21 : four for 42

MIDDLE

sunburst trout, turnip, smoked butter, pumpernickel, swiss chard :::34

duroc pork loin, peas, caramelized whey, lavender :::36

windy meadows chicken, nettles, morels, asparagus, vin jaune :::34

skate, pork belly, confit potatoes, celery, maitake mushrooms :::36

bavette of beef, broccoli, leek, kentucky soy sauce, sesame :::38

ricotta gnocchi, ramps, celery root, spinach, mushrooms, ham broth :::28

END

strawberry, goat cheese, olive oil, poppy seed, basil :::10

sorrel sponge cake, tarragon, mint, pistachio meringue :::10

dark chocolate, meyer lemon, violet :::10

passion fruit, coconut, rum milk punch, bay oil :::10

buttermilk pie, grapefruit, campari, shortbread :::10

cheese board, jam :::19

::::::::::::::::::::::::::::

chefs :::matt, bradford, maggie, gmo
gm / wine director :::jeff gregory
bar manager :::lauren festa

please note that menu changes will be reflected on the website an hour before service begins for the evening

our chef’s tasting menu is available tuesday, wednesday, and thursday, and we ask that you please request that option in advance when making your reservation

:::view the chef’s tasting menu

:::the next guest chef dinner with ben sukle