antipasti

Braised Blood Beets goat cheese croquettes, grapefruit, sicilian olive oil				10
Carpaccio of Filet Mignon smoked olive oil, shaved parmesan, watercress				12
Speck Prosciutto market greens, blood oranges, pecorino, parsley				11
Parsnip Veloute roasted foie gras, marcona almonds, fried sage, brown butter				13
Brussel Sprouts crispy pork belly, fried egg, chili aioli, botarga				12

primi

Buccatini roast chicken livers, pancetta, parsley, balsamico				11
Gnocchi crushed black truffles, guanciale, parmesan				14
Uovo Raviolo braised winter greens, fried garlic, brown butter, duck prosciutto				11
Orecchiette sopressata, cheese pumpkin, gorgonzola, wild fennel pollen				13
Squid Ink Farfalla spicy peekytoe crabmeat, 24 hour tomatoes lemon confit				15

secondi

Wild Striped Bass hibiscus/mint consomme, pistachio puree, dates, pancetta				25
Tasmanian Ocean Trout "puttanesca anchovy, crispy garlic, capers				23
Venison Cocoa/jalapeno Broth smoked mushrooms, grapefruit and pomegranate "marmalade"				26
Pork Porterhouse chanterelle mushrooms, cranberry beans, torpedo shallots				23
Oxtail Shitake Mushrooms bitter chocolate, melted cauliflower, green cardamom				23
Butter Poached and Roasted Chicken shitake mushrooms, shellfish reduction, savory herbs				24
Market Tasting Menu 4 courses				50
Optional Wine Pairing				25

We Are a Proud Supportee of Heritage Foods and Use Sustainably produced, Locally Sourced Products Whenever Possible