SNACKS

 
MENU

MOJO SHRIMP CEVICHE | 10
Hearts of Palm, Yuca Chips, Gooseberry, Aleppo Pepper

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


FRENCH ONION DIP | 8
Artichoke, Grilled Green Garlic, Farmers Cheese, House Potato Chips 


CHICKEN LIVER MOUSSE | 9
Schmaltz, Cherry, Rye Crisps, Peppercress

 

FIREBRAND BREAD | 3/6

Lightly Griddled w/Housemade Cultured Butter

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 RAVIOLI  |  17

Creamed Corn, Pickled Shishito Peppers, Queso Fresco, Pansies

MAINS 

 

ENGLISH PEA RISOTTO  |  22

Candied Sunflower Seeds, Sugar Snap Gremolata, Pecorino

 

PAN-SEARED STRIPED BASS  |  29
Israeili Couscous, Baby Summer Squash, Green Garlic, Lobster Jus
 

 

CAMPANELLE PASTA & SHORTRIB SUGO  |  24

Red Wine, Tomato, Shaved Grana Padano

 

 SEARED MERICAN WAGYU  | 32
Summer Bean & Tomato Salad, Crispy Sourdough, Roasted Garlic

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