Our Menu

Trio of bar snacks of agrodolce peanuts, vadouvan spiced potato chips & marinated olives

Mileta’s housemade focaccia & olive oil | + Taleggio fonduta $8, + Oxtail marmalade $11

Marksbury farms beef tartare with egg yolk jam, lime, pecorino Toscano & toasted focaccia

Classic pairing of whipped goat cheese & citrus roasted beets paired with jalapeño & pistachios

Prince Edward Island mussels in a spicy nduja & lemon broth with garlic toasted housemade ciabatta

Whole head of baby iceberg lettuce with a roasted tomato dressing, toasted almonds & dil

Creamy on the inside, crispy potato bites with cultured cream & hackleback sturgeon caviar

Lightly charred broccoli over vegan caesar sauce with spicy Calabrian peppers & hazelnut crunch

Sweet blue crab claws with a creamy & bright grapefruit aioli & chives

Half a dozen cold water raw oysters, dressed with yuzu koshō mignonette & chive oil*

Refreshing mixed green salad with shallots, red wine vinaigrette & Parmigiano cheese

Decadent Hokkaido scallop crudo with refreshing winter citrus, tarragon brown butter & crispy sunchokes*

Thick cut tallow fries in pastrami spice, served with smokey brava sauce & ketchup

Rich ragu of milk braised heritage pork for fresh egg pappardelle with crispy parsnips & Tuscan kale

Tomato infused mafaldine corte with a rich tomato sauce, topped with Italian buffalo mozzarella & basil

Radiatori with an earthy mushroom & red wine ragu finished with luxurious black truffle pate | + Fresh black winter truffle $20

Pouches of ricotta & lemon filled fiori in a sauce of pecorino & grana padano cheeses, lemon & black pepper

Littleneck clams & tender smoked pork belly with spaghetti topped with lemony breadcrumbs

Lumache tossed with a ragu of jake’s sausage with fiery Calabrian peppers & Parmigiano Reggiano cheese

Semi-deboned, Joyce farms heritage half chicken served over sour mash grains with mushrooms & salsa verde

Potato Frisco & seared radishes paired with a daily dry-aged steak cut from berry beef & a red onion-beef jus*

Light & flaky corvina served over wilted leeks & spinach with parsnip puree & decadent pistachio beurre blanc

Heirloom borlotti beans with Berkwood farms pork chop brightened with carrot-fennel salad & grilled lemon

Tomahawk ribeye with crispy garlic, salsa verde & red onion jus* | Serves 2-3, please allow up to one hour to cook