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MENU


STARTERS

bologna sandwich, fried egg, brioche, mustard aïoli    9

pork belly, chow chow, pepita oil    10

bitter greens salad, mustard vinaigrette, shallot, “fried” egg, pecorino   9

hamachi collar, orange and cauliflower, egyptian spices     16

masa cake, beef tongue, black beans, watermelon radish, watercress    9

crispy duck confit, creamed swiss chard, pea tendrils    13

golden beet soup, goat cheese, hazelnuts    9

potato salad, clams, pancetta, ramps    12

char siu pork jowl, vermicelli noodle, chiles, garlic, herbs    10

charcuterie to share    16

PASTA

corzetti, oxtail ragu, sage, sarvecchio cheese    22

pappardelle, lamb ragu, ramp pistou    21

parisienne gnocchi, goan chorizo ragu, lovage    20

ENTREÉ

braised pork coppa fresca, tomato, hominy, radish and cilantro    25

roasted duck breast, parsnip, sunchoke, black garlic sauce    27

crispy curried cauliflower, beluga lentils, sweet garlic and chile sauce    18

halibut, kabayaki glaze, spring onions, braised radish, hon shimeji mushroom broth    29

flat iron steak, ramp crust, barley risotto    28

SIDES

pimento cheese fritters 5

barley risotto 6

chinese broccoli, black bean sauce 5

 

TASTING MENU

chef’s 5-course 65 + wine pairings 30

whole table participation required