SNACKS
HOUSE-MADE SOURDOUGH BREAD 7.
ny state cowbella creamery butter
arbequina olive oil, portuguese flor de sal
OLIVES 7.
crispy tempura, marcona almond-parsley dip
CROQUETTES 14.
crispy salt cod, potato, smoked paprika mayo
HUMMUS 16.
tomato chickpea, grilled naan, crudite,
herbs and flowers, falafel
SMALL PLATES
BABY LETTUCES 17.
little gem, red oak, cucumber, radishes
pickled spring garlic, buttermilk
TUNA TARTARE* 23.
meyer lemon, pickled peach, shiso, baby radishes
MAINE LOBSTER 36.
half, served chilled, charred corn puree, pickled cherries, nasturtium and coriander
AGNOLOTTI 20.
roasted autumn squash puree, chanterelles, pine nuts
browned butter
SHRIMP “ALHINHO” 21.
sweet smoked pimenton, garlic, olive oil, pressed shrimp jus
SPANISH MACKEREL 24.
barely-cooked, royal osetra caviar, kombu butter
FLATBREADS FROM THE WOOD OVEN
ROASTED TOMATO-BASIL 15.
Extra virgin olive oil, mozzarella, dried oregano, aged parmesan
AUTUMN FLATBREAD 18.
bechamel, ‘nduja sausage, caramelized onion, burrata cheese, honey
MARKET VEGETABLES
(STARTER OR SIDE)
BABY CARROTS 10.
kumquat kosho, cumin, carrot juice
GOLDEN NUGGET POTATOES (v) 9.
mountain sweet berry farm, cooked in the hearth, olive oil, paprika, herbs
HEIRLOOM CHERRY TOMATOES 17.
aged saba vinegar, sweet plums, figs, burrata cheese
LARGER PLATES
CAULIFLOWER “STEAK” (v) 29.
charcoal-grilled. glazed with caramelized cucumber juice, romanesco, shitake
NORWEGIAN SALMON 36.
chickpea miso, hearth-roasted bell peppers, green chickpeas, olives
DIVER SEA SCALLOPS 39.
coconut curry, portuguese goan spices, potato, lime
BUSIATE PASTA 27.
fermented tomato pesto, almonds, basil, pecorino
SALT COD AND POTATO CASSEROLE 31.
“gomes de sá”, caramelized onion, black olives
egg, parsley
NOVA SCOTIA HALIBUT 38.
maitake and white beech mushrooms, pea leaves, tomato-mussel broth
PIRI-PIRI CHICKEN 30.
charcoal-grilled, gem lettuce, green-herb dressing, fries
DRY AGED BEEF* 49.
ny strip, summer beans, fermented green garlic paste, pine nuts, cilantro salsa
CHARCOAL GRILLED SQUID RICE 30.
squid ink, anise, coriander, squid broth, olive oil
SERVES TWO
WHOLE ROASTED BRANZINO 68.
Shaved fennel, zucchini, fennel pollen, preserved lemon-arugula pesto
CHICKEN RICE FROM THE HEARTH 47.
Chicken confit, olive oil poached breast, smoked chorizo, peas, kalamata olives
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.