first course

Spring Salad with radish, shallots and walnut vinaigrette				10
Arugula and Shaved Fennel with marinated white anchovies, pickled cipollini onions and bread crumbs				13
Roasted Beet Salad with mâche, gorgonzola and hazelnuts				13
Fava and Pecorino Salad with spring onion and sicilian oregano				14
Chilled Asparagus Soup with peekytoe crab, lemon and croutons				14
Snapper Crudo with lemon, red pepper and rosemary				12
Marinated Sardines with soffrito crudo, frisée and parsley				13
Salmon Belly with baby fennel, radish and ramps				12
Duck and Foie Gras Terrine with leeks, rhubarb and brioche toast				19
Stuffed Cabbage with sweetbreads, veal, pastina, peas and carrots				14
Grilled Quail with farro salad, tomato preserves and poached quail egg				13

tasting menu

$77

first course
Gulf Shrimp with fava bean ravioli, white asparagus and lemon
second course
Roasted Black Bass with peas and morel mushrooms
third course
Ribeye of Beef with braised shortrib, ramps, shallot marmalade and bone marrow
dessert amuse
Chocolate Panna Cotta with strawberry compote
dessert
Rhubarb Crisp with buttermilk ice cream

we kindly request the participation of the entire table for the tasting menu

main course

fish
Roasted Sturgeon with heirloom beans, bacon, smoked garlic and sage				29
Roasted Wild Striped Bass with razor clams, lentils, fennel and red wine				29
Roasted King Salmon with haricot vert, almonds, black olives and spring garlic				28
meat
Poached Organic Chicken with thigh confit, artichokes and fava beans				29
Braised Veal Cheeks with sweetbreads, spring onion and morel mushrooms				32
Roasted Loin of Lamb with lamb osso buco, rapini, pepperoncini and garlic				31
pasta
Duck Pappardelle with fava beans, tomato, white wine and rosemary				26
Ricotta Tortelli with spring vegetables, lemon and parmesan				25
sides
Anson Mills Polenta				7
Potato Purée				7
Sugar Snap Peas				8
Hen of the Woods Mushrooms				11
Gnocchi				9