Kitchen Work Magazine Issue #8 “The Vegetable Issue” $12
In-house menu
shaved fennel salad, arugula, avocado, marinated beets, walnuts, buttermilk dill vinaigrette 2021 Lacryma Christi Vesuvio, Villa Dora
duck confit, English pea purée, farro, roasted carrots, turnips, fennel soubise, mint 2021 Chinon, ‘Les Georges,’ Château du Petit Thouars
strawberry shortcake, rhubarb jam, Chantilly cream 2020 Moscato d’Asti, La Caudrina
$65/$95
A la carte
selection of imported cheeses, crostini 18 spring carrot bisque, spiced hazelnuts, crème fraiche, chives 13 little gem lettuces, lemon cucumber, red wine vinaigrette, herbs 17
roasted asparagus, house lemon ricotta, thyme breadcrumbs, salsa verde, shallots 18 house smoked trout, new potatoes, horseradish gribiche 18. kampachi crudo, chive mayo, fresno chile, crispy shallots, celery hearts 19 bacon and onion tart 16 housemade fettuccine, morel mushrooms, leek cream, English peas, parmesan, chives 32
hanger steak, Iacopi butter beans, artichoke barigoule, pancetta sofrito, spinach, pistou 38
Alaskan halibut, cauliflower purée, fava beans, ramps 40
Chinese cauliflower, roasted yam tahini, chermoula 13 roasted broccoli di Ciccio, Calabrian Chile sizzle sauce 13 Castelvetrano olives, Marcona almonds 6
Josey Baker bread with Straus Creamery butter 6