menu

arrowhead cabbage, radicchio, Page mandarin, farro, walnuts, parmesan
2015 Albariño ‘Sawyer Lindquist,’ Verdad

bavette steak, Iacoppi butter beans, asparagus, charred onion, romesco
2013 Côtes-du-Rhône Vaison la Romaine, Texier

buttermilk panna cotta, rhubarb, kumquats, ginger snaps
Moscato d’Asti ‘La Caudrina,’ Romano Dogliotti
65

a la carte

selection of domestic cheeses 6 each
potato and leek soup, sweet chili oil, bacon, chives 11
marinated baby beets, toasted almond butter, pickled fennel, arugula, feta 14
PEI mussels out of their shells, slow-roasted tomatoes, sherry, toasted levain 15
bacon and onion tart 12
baby lettuces, avocado, oro blanco grapefruit, radishes, Champagne vinaigrette 14
local asparagus, Gioia burrata, La Quercia prosciutto, salsa verde, breadcrumbs 16
housemade ricotta ravioli, fava beans, brown butter, parmesan, chives 24
Hoffman chicken breast, crispy risotto, wild mushroom cream sauce, broccoli 26
roasted halibut, cauliflower puree, English peas, pickled ramp vinaigrette 28
Liberty duck confit, cranberry beans, paprika-honey carrots, red spring onions 28

roasted baby yams, cauliflower, tahini-lime yogurt, chimichurri 8
Castelvetrano olives and Marcona almonds 6
Josey Baker bread with Spring Hill butter or Aldo Armato olive oil 4