SNACKS

 
MENU

MARINATED CALIMARI | 10
Tomato Jam, Proscuitto, Garlic Aioli, Sourdough

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


DI STEFANO BURRATA | 9
Tempura Broccolini, Black Garlic Vinaigrette, Sesame Tuille 


DUCK LIVER MOUSSE | 10
Walnut Genoise, Beet Gelee, Apples, Mustard Greens

 

FIREBRAND BREAD | 3/6

Lightly Griddled w/Housemade Cultured Butter

DINNER


STARTERS 

 

 

RED ENDIVE & GRILLED QUINCE | 15
Mascarpone, Pomegranate, Pine Nuts, Crispy Quinoa 

RED KURI SQUASH SOUP | 12
Apples, Ricotta, Puffed Rice, Chives

HAMACHI CRUDO | 15
Tomato Water, Chive Oil, Finger Limes, Pickled Pearl Onions

 

CRISPY SPANISH OCTOPUS | 17

Potato-Chorizo Croquette, Saffron Aioli, Scallion Chimichurri

 

SQUID INK CONCHIGLIE PASTA  |  17

Spicy Capers, Clams, Mussels, Shrimp, Tender Greens

 

TAGLIATELLE BOLOGNESE  |  16

Octopus, Pork, Preserved Lemon, Za'atar Bread Crumbs

MAINS 

 

WILD NETTLE RISOTTO  |  22

Chanterelle Mushroom, Black Truffle Butter, Shaved Pecorino, Chives

 

POACHED STEELHEAD TROUT  |  28
Furikake Puffed Rice, Cauliflower, Turnips, Dashi Broth
 

TRIO OF BERKSHIRE PORK  |  29
Loin, Sausage, Belly, Braised Greens, Grilled Apples, Potlicker Sauce

 

HAND-ROLLED RICOTTA GNOCCHI  |  24

72-Hour Braised Shortrib Sugo, Grana Padano

 

 BRANDT FARMS PRIME BAVETTE STEAK  | 32
Beet Spatzle, Horseradish-Chermoula, Preserved Mushrooms

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