verjus, whipped goat cheese, hazelnut, pickled golden raisin
charred broccoli | gf, v | $17
miso bagna cauda, parmesan, thai basil
pasta
chitarra | v, vgn | $25
arugula pesto, brown butter walnut, grana padano
sconcigli | $26
littleneck clams, guanciale butter, fennel
maccheroncini | $28
duck ragu, braised kale, brown butter bread crumb
final course
the catch | gf | Market price
haricot vert, potato, almond, brown butter
ora king salmon | gf | $28
candy stripe beets, turnips, sauce gribiche
TOFU MILANESE | gf, v, vgn | $25
green goddess, arugula, cherry tomato
brick chicken | gf | $37
roasted squash, farro, mission fig agr0dolce
ny strip steak | gf | $46
potato mille-feuille, mushroom marmalade, red wine jus, frisée*
pork chop | gf | $37 / $59
fingerling potaotes, salsa al ajillo, almond romesco
dessert
profiteroles | $16
apple butter, white chocolate ganache, feuilletine
COFFEE CUSTARD TART | gf | $17
white chocolate, espresso liqueur, amaro caramel, hazelnut
chocolate cake | gf | $18
passionfruit, milk chocolate ganache, meringue
sorbet | gf, vgn | $5 / $9
one or two scoops of our seasonal flavors
V - is / can be made vegetarian vgn - is / can be made vegan gf - gluten free / can be made gluten free
To benefit our kitchen staff, a 3% Kitchen Team Service Fee is included in your check. This fee goes directly to our kitchen staff as added wages. This fee does not replace nor integrate into a gratuity to our front of house team. We are happy to provide further details about this addition and its distribution.