Menus are seasonally driven featuring the best from our local farmers & artisans
Dinner is served Sunday – Thursday 5:30 to 9:00
Friday & Saturday 5:30 to 10:00
STARTERS
FRITTO MISTO 11
meyer lemons, fennel, sweet onion and aïoli
ROASTED BUTTERNUT SQUASH SALAD 10
brussels sprouts, smoky bacon, toasted pumpkin seeds and soft goat cheese
AMISH BUTTER POLENTA 11
fried egg, minted chard and grana padano
PRESERVED TOMATO AND FINOCCHIONA SALAME PIZZA 16
arugula and chile flake
MIXED CHICORY SALAD 10
shaved celery, grana padano and toasted walnuts
SLOW ROASTED HAM AND GRILLED FRISÉE SALAD 10
shaved onion, aged cheddar and pecans
PAN SEARED PORK SCALOPPINE 12
shell bean purée, sautéed escarole, meyer lemon and olive salsa
GRILLED FRISÉE AND WINTER VEGETABLE SOUP 9
crème fraîche and chives
RUSTIC ARUGULA AND SHAVED FENNEL SALAD 11
castelvetrano olives, grana padano and lemon
RUSSET POTATO GNOCCHI 12
hedgehog mushrooms, crème fraîche and arugula pesto
LEAVES OF ROMAINE 11
creamy garlic dressing, balsamic roasted red onions, capers and grana padano
GRANNY SMITH APPLE AND CHOPPED RADICCHIO SALAD 10
grated walnuts, blue cheese and burnt honey
SKILLET ROASTED TOTTEN INLET MUSSELS 17
garlic, sun dried tomatoes, saffron and grilled bread
ENTRÉES
PAN ROASTED MUSCOVY DUCK CONFIT 23
wild mushroom farro risotto stuffed cabbage, rutabaga and hazelnuts
MESQUITE ROASTED CHICKEN BREAST AND CONFIT LEG 23
kimchi, cilantro pesto, smoky bacon and cheddar mashed potatoes
HOUSE CURED HAM 23
caramelized parsnip, roasted brussels sprouts, grilled bosc pear and paige mandarin brown butter
PAN FRIED PETRALE SOLE 25
herbed bread crumbs, celery root purée, grilled fennel and salsa verde
GRILLED HAWAIIAN TOMBO TUNA 27
shell bean purée, sautéed brussels sprouts, mussels and preserved tomato
ROASTED ROOT VEGETABLE AND RICOTTA STUFFED TURNIP 20
crispy chickpea cake and garlicky escarole
COAL ROASTED LAMB LEG 25
parsnip galette, minted spinach and olive tapenade
DRY AGED RIB EYE FILET 27
mashed fingerling potatoes, red wine braised bacon, wild mushrooms and béarnaise
~menu is subject to change~
20% gratuity will be added to parties of 6 or more
ROASTED GARLIC AND MOZZARELLA PIZZA 16
castelvetrano olives, basil and calabrian chiles
MIXED CHICORY SALAD 10
shaved celery, grana padano and toasted walnuts
SWEET BRIAR FARMS PORK MEATBALLS 11
creamy polenta, garlicky greens and preserved tomato
BRAEBURN APPLE AND TREVISO SALAD 11
burnt honey, grated walnuts and blue cheese
SMOKY BACON AND POCHA BEAN SOUP 9
collard greens and croutons
RUSSET POTATO GNOCCHI 13
bagna cauda, winter vegetable and shaved white truffles
DUNGENESS CRAB AND GRILLED SATSUMA MANDARINS 12
shaved fennel, granny smith apple and spearmint
PAN SEARED PORK SCALOPPINE 15
mashed celery root, smoky bacon, poached oysters and crème fraîche
LA QUERCIA PROSCIUTTO 13
pickled red beets, viridian farms shell beans, smoked trout and fresh horseradish
REISTER FARMS BRAISED LAMB CRÊPINETTE 11
caramelized parsnip, brussels sprouts and balsamic
LEAVES OF ROMAINE 11
creamy garlic dressing, balsamic roasted red onions, capers and grana padano
SKILLET ROASTED TOTTEN INLET MUSSELS 17
garlic, sun dried tomatoes, saffron and grilled bread