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Dinner

  • March 1, 2015                                
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  • Wood oven-baked oyster stew with hen-of-the-woods mushroom, turnips and wild nettles    20
  • Grilled pork loin salad with sauerkraut salad, rutabaga and pancetta toast    16
  • Bitter greens frittata with puntarelle salad and salted mullet roe    15
  • Sheepsmilk ricotta with carrot salad, beets, grilled Belgian endive and crispy flatbread    15
  • Grilled asparagus with citrus, cardoons and fresh turmeric    15
  • Wood oven-roasted chanterelle mushrooms with hominy, burdock, fava leaves and polenta    16
  • Grilled duck breast and slow-cooked duck leg with farro, grilled little gems and preserved lime and chiles    36
  • Wood oven-baked artichokes with king trumpet  and black trumpet mushrooms, red lentils, kabocha squash
  • and an egg cooked by the fire    32
  • Grilled local rockfish with new potatoes, grilled radicchio, green garlic and herb broth    36
  • Fiscalini cheddar    9