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

 

FRIED OLIVES  6.
parsley-almond dip

 

TOMATO-BASIL FLATBREAD 15.
extra virgin olive oil, mozzarella,
dried oregano, aged parmesan

 

 

 

BABY LETTUCES 17.

little gem, red oak, cucumber, radishes
green goddess dressing

 

 

BURRATA 22.

black mission figs, golden beets
charred bread, black truffle purée

 

 

SALMON TARTARE*    22.

meyer lemon, pickled pear, turnip, shiso

 

STEAMED MUSSELS   19.

garlic, cilantro, grilled red wine chorizo, olive oil

 

 

HAMACHI CRUDO* 27.

ponzu marinade, coconut milk, shiso

 

 

AGNOLOTTI  26.

sheeps milk ricotta, sweet peas
oregon morel mushrooms

 

NORWEGIAN SALMON 36.

chickpea miso, green and white asparagus
dried black olives

 

 

CHARCOAL-GRILLED TUNA (n) 39

broccolini, romesco sauce, charred lemon

 

 

CAULIFLOWER “STEAK” (v)    29.

charred on the plancha, glazed with caramelized cucumber juice
romanesco, shiitake

 

 

WHOLE GRAIN FUSILLI PASTA (n) 27

preserved tomato-basil pesto, almonds, pecorino

 

 

 

PIRI-PIRI CHICKEN  30.

charcoal-grilled, gem lettuce, green-herb dressing, fries

 

 

DUCK RICE    40.

duck leg confit, seared breast, chorizo
black olives, orange, crispy duck skin

 

 

ROASTED LEG OF LAMB  34.
early season ramps, olive
spring fava beans, smoked potato puree

 

 

AGED NY STRIP*    56.

8 oz, “mille-feuille” of sweet potato
red wine-black peppercorn sauce

 

 

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

 

ROASTED BABY CARROTS WITH CUMIN (v)

 

BRUSSELS SPROUTS FROM THE HEARTH (v)

 

BUTTON MUSHROOM STEW WITH TOMATO (v)

OLIVE OIL-BLISTERED NUGGET POTATOES (v)

 

JULIENNED FRIES
add parmesan  +3