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Dinner

  • April 17, 2015
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  • Wood oven-baked local oysters with absinthe, breadcrumbs and fennel-benne seed salad    20
  • Salted local ling cod brandade fritters with carrot and sauerkraut salad   15
  • Cardoon and grilled rutabaga salad with salted mullet roe    16
  • Bitter greens frittata with puntarelle salad and breadcrumbs    15
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  • Grilled asparagus with snap peas and herb salad    15
  • Grilled Belgian endive with fava beans, turmeric, yogurt and herb jam    15
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  • Grilled pork loin and duck sausage with hominy, polenta and grilled little gems    36
  • Grilled artichokes with red lentils, cabbage, chiles and a poached egg    29
  • Wood oven-baked whole petrale sole with farro, turnips and wild nettles    38
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  • Fiscalini cheddar    9