a la carte

Friday, November 8th, 2024

Kabocha Squash Hummus with Pickled Peppers, Picholine Olives & Ben’s Delicious Table Bread $13

A Salad of Puntarelle, Kohlrabi, Watermelon Radish, Asian Pear & Celery with Preserved Lemon Vinaigrette, Pecorino & Pistachios $17

Radicchio, Delicata Squash & Broccoli Salad with Sheep’s Milk Feta, Dates, Garlicky Almonds & Date Syrup Vinaigrette $16

The Very Last Tomatoes, Beets & Dandelion with Pecans, Blue Cheese, Our Bacon & Herby Buttermilk Dressing $18

Albacore Confit with Marinated Jimmy Nardelo Peppers, Braised Leeks, Boiled Potatoes, Taggiasca Olive Tapenade & Caper Aioli $29

Riced Celeriac Cooked in Parmigiano Brodo with Short Rib Ragu, Hazelnut Salsa Verde & Parmigiano Reggiano $25

Spiced Lamb Meatballs with Eggplant Caponata, Red Kuri Squash, Fregola Sarda, Heaps of Herbs, Pine Nuts & Our Yogurt $30

Slow Roasted Pork Belly with Caraway Spiced Caramelized Cabbage, Carrots, Turnips, Apple, Lentils & Paprika Cream $33

Pomegranate Molasses-Braised Duck Leg with Roasted Parsnip, Long Cooked Greens, Emmer, Treviso & Walnut Tarator $33

Roasted Black Cod in Tomato Broth with Fennel, Roasted Sweet Peppers, Chickpeas & Aioli Toast $37

*

Pear Tart Tatin with Whipped Creme Fraiche & Pine Nut Brown Butter $12

Bay Leaf Panna Cotta with Poached Quince & Hazelnut Dukkah Praline $12

Apple Walnut Cake with Tahini Caramel & Vanilla Cream $12

• menu subject to change, please use as reference only •