•delicious beginnings•

celery soup, cherries, Fourme d’Ambert | 9.00

rioja house salad, arugula, dates, gorgonzola, almond vinaigrette | 8.00

broccoli salad, cashews, lemon-garlic vinaigrette, sorrel, red grapes | 9.50

foie gras mousse, strawberry, nasturtium, rye, almonds, caramelized white chocolate | 16.50

fresh bacon, pork belly, cardamom, curried garbanzo bean purée | 9.50

hearts of palm salad, grapefruit, dill, red Belgian endive, grapefruit cloud | 12.00

pizza bianco, guanciale, fontina Val d’ Aosta, house-made mozzarella, cipollini onion, rosemary, olive oil | 14.50

rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola,olives, fennel salad, orange confit, almonds | 17.50

Bermuda Triangle goat cheese, zucchini bread, zucchini pavé, puffed farro, ginger pickled blueberries, preserved lemon, pine nut purée  |  12.00

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

egg yolk ravioli spinach purée, morel, asparagus, Serrano gremolata, tarragon | 19.50 / 13.00

artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil | 19.50 / 12.00

spinach fettuccini rabbit sausage, English peas, smoked ricotta, pistachios, lemon purée, spring onion soubise | 21.00

ricotta gnocchi, oyster mushrooms, fava beans, tomato beurre fondu, basil  |  21.00 / 11.00

 

•entrées•

vegetarian four squares, a tasting of four seasonal dishes | 19.50

Georges Bank scallops, brown butter carrot confit, carrot sabayon, red lentils,mustard greens, hazelnut butter | 34.00

lamb two ways,* lamb chop, lamb sausage, fennel polenta, rhubarb mostarda, spring onion, watercress | 39.00

Serrano wrapped octopus, olive oil cake, fava beans, olive purée, grilled ramps, mint  | 29.00

pan seared beef tenderloin*, beef tartare, roasted bone marrow, kale, cippolini onion, puffed wild rice, savory demi, rye bread, red wine reduction | 39.00

Mediterranean black bass, littleneck clams, duck merguez sausage, garbanzo beans, piquillo peppers, harissa nage, lemon garlic aïoli | 32.00

Petaluma chicken, cauliflower gratin, frisée-herb salad, tarragon-brandy jus | 29.00

 

•tasting menus available, please inquire with your server•

*these items may be served raw or undercooked, or contain raw or undercooked ingredients.
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

executive chef – tim kuklinski
sous chef team – fausto vasquez, sarah cloyd, catie swimm