Kitchen Work Magazine Issue #7 ‘The Quarantine Issue’ $12

 

Menu

quattrocolore: radicchio, Mutsu apple, wild arugula, parmesan, toasted walnuts                                                     

hanger steak, bean purée, chanterelle, broccoli di ciccio, herb oil, breadcrumbs                           

apple galette, Straus creamery vanilla ice cream                                                                  

55

 

A la carte

roasted sunchoke soup, leeks, bacon, chives   13

baby lettuces, Brokaw avocado, fine herbs, lemon vinaigrette   14

PEI mussels, pastis, garlic, griddled bread   15

marinated baby beets, roasted brussels sprouts, pepitas, sauce gribiche   16

coriander crusted Ahi tuna, artichoke barigoule, butter beans, tapenade   18

housemade fettuccine, wild mushrooms, crème fraîche, mint   24

Alaskan halibut, kuri squash purée, cabbage, miso-tarragon beurre blanc   34

delicata squash, Greek yogurt, salsa macha, hazelnut, pickled onion   10

Josey Baker bread with Straus Creamery butter   7

Castelvetrano olives and Marcona almonds   6

 

Pizza

CLASSIC   16

FALL bagna cauda, chicories, meyer lemon, soft cooked egg   20

ALPINE wild mushroom, bacon, Alpine cheeses   22

PEPERONATA housemade fennel sausage, gypsy peppers, charred onion   20