MENU



DINNER


SNACKS  |   8  EACH

 
STARTERS 

 

MAINS 

 

PAN-ROASTED STEELHEAD TROUT | 28
Champagne & Roe Beurre Blanc, Celery Root, Green Apple

38 NORTH DUCK BREAST | 28
Savory Pain Perdue, Pickled Huckleberries, Endive Marmalade

PAN-ROASTED NEW YORK STRIP | 29
Potato Gratin, Asparagus, Bernaise, Upland Cress


BELLWETHER FARMS RICOTTA AGNOLOTTI | 25
Young Favas, Green Garlic, Orach, Ramps 

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

SQUID INK CONCHIGLIE PASTA | 16
Spicy Capers, Clams, Calamari, Tender Greens

ESCAROLE SALAD | 12
Truffle Pecorino, Olio Nuovo, Asian Pear, Black Pepper Crostini


SPRING PEA SOUP | 12
Parmesan-Thyme Royale, Preserved Lemon, Chive Blossom 

HIRAMASA CRUDO | 15
Ponzu, Sesame Rice Cracker, Daikon, Sorrel 

CHARRED SPANISH OCTOPUS | 17
Fenel, Winter Citrus, Feta Cheese, Black Olive

 

STURGEON MOUSSE

Fried Capers, Dill, Apple, Rye Lavash

SMOKED CHEDDAR 'FONDUE'
Brussels Sprouts, Grilled Firebrand Bread

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


DUCK PÂTÉ & MOUSSE
French’s Mustard, Cornichons, Pretzel Roll