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starters

Soup of the Day				14
Comice Pear and Point Reyes Blue Cheese Salad grilled trevisano with raisin vinaigrette				17
Free Range Bison Tartar pickled ramps, quail eggs, rosemary fries				18
Blue Fin Tuna Tartar shaved raw fennel with watercress and lemongrass emulsion				18
Italian Salumi 18 month aged galloni prosciutto with tuscan soppresata and "alto adige" speck ham				18
Roasted Beet Salad warm humboldt fog goat cheese, walnuts, mache salad				18
Taylor Bay Scallops poached in vermont cream and melted leeks				22
Organic Farmstead "5" Bean Salad creamed ricotta cheese and lemon thyme				18

pasta

Hand Made Pumpkin Ravioli amaretti, sage, toasted pumpkin seeds			16	24
Farro cooked risotto style, roasted winter squash, honshimeji mushrooms			16	24
Fresh Papperdella wild boar ragout with bitter chocolate			16	24

fish courses

Chilled Maine Lobster one whole maine lobster, crunchy black radish, pickled mango, avocado, yuzu vinaigrette				36
Fritto Misto from the daily market crispy fried calamari, shrimp and scallops spicy tomato chutney, rosemary aioli dipping sauce			20	32
Slow Roasted Pacific Halibut garnet sunchokes with young white asparagus, crisp romaine lettuce, and saba				32
Scottish Organic Salmon beluga lentils, root vegetables, sauce verde				28
Crisp Skate Wing roasted cauliflower with panisse, caperberries and blood orange				28

meat courses

Milk-fed Veal Milanese Style arugula salad, pecorino "grand cru", aged balsamic vinegar				34
Roasted Pennsylvania Chicken caramelized carrots, cippolini onions, fingerling potato purée				28
Tunisian Spiced Lamb Shanks toasted quinoa with dried fruits, trevisano and mint				32
Dry Aged New York Sirloin Steak truffled watercress salad, house made jumbo steak fries				36

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