SUMMER MENU
For the Table
Burrata
English Peas, Mint, Grilled Onion, Lemon Zest, Pea Purée, Pistachio Gremolata 19
Heirloom Tomato Salad
Cucumbers, Pickled Onions, Burnt Corn, Opal Basil 18
Sourdough Apricot Tartine
Whipped Ricotta, Honeycomb, Calabrian Chili, Thyme 16
Duck Croquettes
Romesco & Cherry Reduction 17
Appetizers
Jumbo Lump Crab Cake
Harissa Aioli, Preserved Citrus, Frisée 26
Patatas Bravas
Mijo Picón, Scallions 14
Yellowfin Tuna Crudo
Yuzu Kosho, Avocado, Cucumber, Cilantro Oil, Crisp Shallots 23
Blistered Shishito Peppers
Olive Oil, Sea Salt, Lemon Zest 12
Pasta
Hand Rolled Ricotta Gnocchi
Truffle Fonduta, Parmigiano Reggiano 28
Bronze Tip Pappardelle Bolognese
Braised Beef & Porcini Mushroom, Parmigiano Reggiano 27
Seasonal Green Risotto
Peas, Asparagus, Fava Beans, Mint, Lemon Zest, Pecorino 27
Entrees
& Suggested Wine Pairings
Potato Crusted Halibut
Artichoke, Pancetta Broth, Blood Orange Aioli, Chive Oil 39 Pair with: Sauvignon Blanc, Castelfeder Raif
Salmon
Braised Lentils, Spinach, Lemon Beurre Blanc 36 Pair with: Chardonnay, Castelfeder Doss
Half Roasted Chicken
Fingerling Potatoes, Root Vegetables, Roasted Garlic Jus 34 Pair with: Valpolicello Ripasso Superiore, San Cassiano
Angus Beef Flat Iron
House Frites, Frisée, Bone Marrow Butter 40 Pair with: Brunello di Montalcino, Sasso di Sole
Roasted Long Island Duck
Smoked Cherry Glacé, Forbidden Rice, Burnt Baby Carrots 37 Pair with: Pinot Nero, San Felo
Flemish Beef Carbonnade
House Frites, Glazed Pearl Onions, Petite Crudité, Dark Beer & Brown Sugar Pair with: Cabernet Sauvignon, San Felo Aulus