SNACKS

 
MENU

SHRIMP COCKTAIL | 10
Roasted Early Girl Tomato, Pickled Cucumber, Horseradish

PUFFED POTATO & EGGS | 8
Cauliflower Mousse, Chives, Crispy Chicken Skin


FAVA BEAN & PUMPKIN SEED HUMMUS | 8
Crispy Red Peas, Calabrian Chili, Sourdough Lavash


CHICKEN LIVER MOUSSE | 9
Huckleberry Mostarda, Rye Crisps, Peppercress

 

FIREBRAND BREAD | 3 / 6

Lightly Griddled w/Housemade Cultured Butter

 

MARINATED OLIVES  | 6

Citrus, Fennel Seed, Confit Garlic

DINNER


STARTERS 

 

 

HEIRLOOM MELON & CUCUMBER SALAD | 15
Di Stefano Burrata, Pickled Watermelon, Spiced Seeds 

TOMATO SOUP| 13
Grilled Cheese Croutons, Tomato Confiture, Bacon Crumble

HAMACHI CRUDO | 15
Miso, Lime, Avocado, Crispy Garlic

 

SQUID INK CONCHIGLIE PASTA  |  17

Spicy Capers, Clams, Mussels, Shrimp, Tender Greens

 

BELLWETHER FARMS RICOTTA CAPPELLTTI  |  17

Creamed Corn, Pickled Shishito Peppers, Ricotta Salata

MAINS 

 

EGGPLANT RISOTTO  |  22

Candied Sunflower Seeds, Basil, Pecorino

 

PAN-SEARED HALIBUT  |  30
Braised Baby Leeks, Crispy Potato, Marcona Almond Romesco

 

CAMPANELLE PASTA & SHORTRIB SUGO  |  24

Red Wine, Tomato, Shaved Grana Padano

 

 AMERICAN WAGYU FLANK STEAK  | 32
Summer Bean & Tomato Salad, Crispy Sourdough, Roasted Garlic


“DA BURGA” aka DA DISASTER  |  16
Dressed & Ready, ‘Everything’ Baked Potato Tater Tots