Kitchen Work Magazine Issue #8 “The Vegetable Issue” $12

In-house menu

mixed local chicories, flame raisins, parmesan, meyer lemon vinaigrette
2021 Vianco Veroneses IGT ‘Timido,’ Corte Bravi
NY strip, celery root and sunchoke purée, black trumpets, brussels sprouts, bordelaise
2019 Bourgueil ‘Clos de Pavée,’ Pierre Borel
ginger cake, salted caramel apples, Straus vanilla ice cream
2020 Moscato d’Asti, La Caudrina


A la carte

selection of imported cheeses, crostini  $18
butternut squash soup, pumpkin seed oil, caraway croutons  $13
bacon and onion tart  $16
little gems, Persian cucumber, watermelon radish, red wine vinaigrette  $16
marinated beets, almond butter, pickled fennel, arugula, feta  $17
house-smoked trout toast, horseradish crème fraîche, pickled shallot, frisée, fennel  $17
Monterey calamari, sauce gribiche, romanesco, fingerlings, crispy shallot, dill  $19
potato gnocchi, housemade fennel sausage, charred broccoli rabe, parmesan  $30
duck confit, Riesling braised cabbage, potatoes, mandarinquat mostarda, gremolata  $34
local black cod, Manila clams, shiitake, fennel, saffron fumet, baguette  $38

broccoli di ciccio, white bean purée, sizzle sauce, Calabrian chili  $13
Chinese cauliflower, whipped yam tahini, chermoula  $13
Castelvetrano olives, Marcona almonds  $6
Josey Baker bread with Straus Creamery butter  $6