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Menus are posted to indicate our style, but the menu changes often, and those changes may not be reflected here. 

OCTOBER 21-24

 

FOCACCIA/ cornito peppers, ricotta 12

LONG COVE OYSTERS/ fish sauce mignonette, lemon 21/42*

 

BUTTER LETTUCES/ Idiazabal, marcona almond, pear, radish, sherry vinaigrette 14*

BEETS/ smoked beet juice, apple, labneh, dukkah, dill 13*

HEIRLOOM TOMATO/ tonnato, caper, crouton 15*

PATÈ/ chicken liver, pickled red onion + mustard seed, crostini 15

 

SALT + VINEGAR FRIES/ aioli 8*

EGGPLANT/ spiced honey, lime 12*

TOAST/ spinach artichoke spread, gruyere, Tinder Hearth sourdough 15

HAPPY RICH BROCCOLINI/ bagna cauda, breadcrumb 14

SKATE CHEEKS/ tempura fried, onion, lemon, tartar, banana pepper 18

 

GNOCCHI/ honey nut squash, brown butter, parmesan, fried rosemary, black pepper 30

HALIBUT/ herbes salées, white bean, cavalo nero, aioli, brown butter breadcrumb 42

MILANESE/ fried Rainbow Farm chicken cutlet, Caesar aioli, arugula, parmesan 32

DUCK/ charred onion tare, turnip puree, roasted hakurei 36*

FLAT IRON/ Caldwell Farm beef, celeriac, confit oyster mushroom, Café de Paris butter 43*

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Pub Only...

 

SMASHBURGER/ Caldwell Farm beef, American cheese, caramelized onion, pickles, burger sauce, brioche bun, fries 20

A 20% service fee will be added to all guest checks. The service fee is distributed among all hourly employees, front and back of house, who take part in service. No portion of the service fee is retained by the restaurant or its owners. We are deeply grateful for your loyalty and support.

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