DINNER

Fall 2016


SMALL

Half-Dozen Oysters, Perilla Mignonette  MP

Sautéed Carolina Shrimp, Creamy Polenta, Melted Tomatoes, Harissa Jus 15

Black Kale Salad, Quinoa, Smoked Almonds, Ricotta Salata, Poached Farm Egg  15

Aromatic-Braised Short Rib, Frisée, Crispy Shallots, Carrot Tops  15

Crispy Pork Belly, Asian Pear, Turnips, Charred Green Onions, Buckwheat Honey Glaze 15

Sautéed Mushroom Crostini, Shaved Pecorino Sardo, Toasted Peasant Bread   14

MAINS

Busiate Trapanese Pasta, Baby Spinach, Shiitake Mushrooms, Grana Padano, Lemon Basil Pesto  22

Branzino, Fennel and Olive Escabeche, Wax Beans, Lemon Anchovy Vinaigrette 27

Pan-Seared Skate Wings, Spiced Spaghetti Sqash, Water Spinach, Brown Butter Squash Broth 24

Seared Day Boat Scallops, Roasted Cauliflower, Watercress, Green Olive Puree  29

Roasted Chicken Breast & Thigh, Leeks, White Chanterelles, Hazelnuts, Beaujolais Chicken Jus 26

Hanger Steak, Crushed Yukon Gold Potatoes, Sautéed Kale, Chimichurri  28

Half-Pound Grass-Fed, Black Angus Burger, Vermont Cheddar on Sesame Brioche, Hand-Cut Herb Fries  18

SIDES

Crispy Black Kale with Garlic Salt  7

Roasted Beets with Horseradish Vinaigrette  7

Snap Peas with Radishes, Mint, Sea Salt 7

Roasted Cauliflower 8

Herb Fries  7

Truffle-Parmesan Fries  9

Eggplant Fries + Curry Aioli  9