Standard Fare Weekly Dinner Menu
Served wednesday - Saturday
4:30 — 5:00 pm Snacks and Drinks
5:00 — 9:00 pm Dinner
october 15-18
Herb Toasted Nuts 6.50
with a sprinkle of dukkah
House Pickles 6.50
a selection of seasonal fermented vegetables
Devilish Eggs 4.50
jammy egg with fermented pickle tartar sauce
Snack Plate: Olives, Anchovies, and Cheese 17.00
picholine olives, Spanish anchovies, bandage-wrapped cheddar, cauliflower-poblano relish, and rye crisps
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Fritto Misto: Broccolini, Sweet Potato, Red Onion 17.00
dijon aioli with pickled mustard seeds; buttermilk and semolina
Sweet Peppers, Smoky Eggplant Purée, and Marinated Chickpeas 17.00
basil, sumac, preserved lemon, and sesame crackers
Red, Gold, and Pink Beet Salad with Labneh and Pistachios 17.00
shaved fennel, chervil, and champagne vinaigrette
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Petrale Sole with Puntarelle Salad and Breadcrumb Salsa 31.00
local petrale sole, anchovy vinaigrette, marjoram, macerated shallots, and roasted laratte potatoes
Duck Leg Confit with Red Kuri Squash and Shellbeans 31.00
Liberty Farms duck, torpedo onions, sage, and garlicky broccoli rabe
Roasted Chanterelle Mushrooms with Grits and Pickled Onion Butter 28.00
long-cooked collard greens, anaheim peppers, and leeks
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Butter Lettuces in Red Wine-Shallot Vinaigrette 10.00
Preserved Lemon-Roasted Carrots 8.50
Acme Seeded Baguette and Butter 4.50
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Strawberry Cornmeal Upside Down Cake 12.50
mascarpone whipped cream
Caramel Pôt de Crème with Salted Cream and Cocoa Nibs 12.50
hazlenut sablé
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts
Cookie and Candy Plate
For one 7.50, For two 14.50
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts