SNACKS

 
MENU

CITRUS POACHED SHRIMP | 10
Butternut Squash, Prosciutto, Pepitas, Cilantro, Lavash

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 

 

 

LITTLE GEM SALAD | 16
Mascarpone, Avocado, Watermelon Radish, Sesame Vinaigrette 

VICHYSOISSE | 13
Truffle, Leek Oil, Sherry, Hazelnuts

CRUDO OF STEELHEAD TROUT | 15
Beet & Konbu Cured, Tokyo Turnips, Finger Lime, Dill

 

SLOW-COOKED CHINO VALLEY EGG  | 14

Anson Mills Hoppin' John, Aleppo Pepper, Scallions

 

SQUID INK CONCHIGLIE PASTA  |  17

Spicy Capers, Clams, Mussels, Shrimp, Tender Greens

 

TAGLIATELLE BOLOGNESE  |  16

Pork Shoulder, Shaved Pecorino, Crispy Oregano

MAINS 

 

CARROT RISOTTO  |  22

Saffron, Fennel Agrodolce, Candied Sunflower Seeds

 

PAN-ROASTED SCALLOPS  |  29
Purple Cauliflower, Romanesco, Turnips, Dashi Broth
 

TRIO OF BERKSHIRE PORK  |  30
Loin, Sausage, Belly, Braised Greens, Grilled Apples, Potlicker Sauce

 

BALLERINE PASTA & SHORTRIB SUGO  |  24

Red Wine, Tomato, Shaved Grana Padano

 

 BRANDT FARMS PRIME BAVETTE STEAK  | 32
Farro Verde, Rutabaga, Chermoula, Skillet Greens

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