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

PASTAS 

 
DINNER


SQUID INK CONCHIGLIE PASTA | 17
Spicy Capers, Clams, Mussels, Shrimp, Tender Greens

AGNOLOTTI  | 16
Celery Root, Aged Balsamic, Parmesan

WILD NETTLE RISOTTO  | 22
Chanterelle Mushroom, Black Truffle Butter, Shaved Pecorino, Chives

TAGLIATELLE BOLOGNESE | 17
Octopus, Pork, Preserved Lemon, Za'atar Bread Crumbs

STARTERS 

 

 

CHICORY & 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

MAINS 

 

POACHED STEELHEAD TROUT  |  28
Blue Lake Beans, Almonds, Heirloom Tomato Coulis
 

BONE-IN KUROBUTA PORK CHOP  |  29
Braised Greens, Grilled Apple, Potlicker Sauce


AMERICAN WAGYU FLANK STEAK  | 32
Beet Spatzle, Horseradish-Chermoula, Preserved Mushrooms

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