FOR THE TABLE
HOUSEMADE SOURDOUGH BREAD 7.
ny state cowbella, arbequina olive oil
portuguese flor de sal
HUMMUS 16.
tomato, chickpea, grilled naan, crudite,
herbs and flowers, falafel
CROQUETTES 14.
salt cod, potato, sweet smoked paprika mayo
ROASTED TOMATO-BASIL FLATBREAD 15.
extra virgin olive oil, mozzarella,
dried oregano, aged parmesan
‘NDUJA SAUSAGE-CARAMELIZED ONION FLATBREAD 16.
bechamel, burrata cheese, honey
APPETIZERS
BABY LETTUCES 17.
little gem, red oak, cucumber, radishes
green goddess dressing
WINTER VEGETABLE CARPACCIO 18.
roasted beets, celery root, carrots,
olive oil, lime
BURRATA 22.
black mission figs, golden beets
charred bread, black truffle honey
LENTIL SOUP (v) 12.
lentils du puy, carrot, celery
AGNOLOTTI (n) 21.
kabocha squash, shiitake, chanterelle mushrooms
pine nuts, browned butter
SALMON TARTARE* 22.
meyer lemon, pickled pear, turnip, shiso
HAMACHI CRUDO* 27.
crisped konbu, watermelon radish
citrus-soy dressing
TUNA BELLY* 26.
barely-cooked, ginger-smoked butter
trout caviar
ENTREES
ROASTED COD 39.
cannellini beans, celery root
maitake mushrooms, tomato-mussel broth
NORWEGIAN SALMON 36.
chickpea miso, hearth-roasted bell peppers
dried black olives
CHARCOAL-GRILLED TUNA (n) 39.
simply grilled, romesco sauce, charred lemon
CAULIFLOWER “STEAK” (v) 29.
charcoal-grilled, glazed with caramelized cucumber juice
romanesco, shiitake
BUSIATE PASTA (n) 27.
fermented tomato pesto, almonds, basil, pecorino
PIRI-PIRI CHICKEN 30.
charcoal-grilled, gem lettuce, green-herb dressing, fries
SEA-SALTED COD AND POTATO GRATIN 31.
“gomes de sa”, layers of potato, egg, caramelized onion
black olives, parsley
AGED NY STRIP* 29.
8 oz, “mille-feuille” of sweet potato, red wine-black
peppercorn sauce
FOR TWO
CHICKEN RICE FROM THE HEARTH 47.
chicken leg confit, olive oil poached breast, smoked chorizo
peas, kalamata olives
WHOLE GRILLED BRANZINO 68.
fennel braised with star anise and pernod
figs, green olive tapenade
60-DAY AGED RIBEYE STEAK FOR TWO 159.
hearth-roasted broccoli, golden nugget potatoes
red wine-peppercorn sauce
SIDES
9.
ROASTED BABY CARROTS WITH CUMIN (v)
BRUSSELS SPROUTS FROM THE HEARTH (v)
BUTTON MUSHROOM STEW WITH TOMATO
OLIVE OIL-BLISTERED NUGGET POTATOES (v)
FENNEL BRAISED WITH FIGS
VERANDA PROVISIONS FOR YOUR HOME
We sell loaves of our homemade sourdough bread, olive oil, butter, jam and other foods featured on our menu. Please inquire at the host stand.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
(v) vegan
(n) contains nuts