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

November 7 - 9 

LONG COVE OYSTERS fish sauce mignonette, lemon 18/36*

FOCACCIA sweet onion, thyme, olive oil 7

FRIES malt vinegar aioli, herbed salt 8

LABNEH dukkah, mint, sourdough 11

 

GEM LETTUCES blue cheese, bacon, cherry tomato 15

CHICORIES fennel, anchovy, brown butter crumb, parmesan 14

CELERIAC PUREE garlic chips, charred lemon salsa 10*

BROCCOLINI miso bagna cauda 13*

WHITE BEANS kale, confit tomato, toast, chili butter 15

PATE chicken liver, house pickled vegetables, whole grain mustard, crostini 15

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GNOCCHI turnip, brown butter, ricotta, spinach, walnut, black pepper 28

COD littleneck clams, tomato, fennel, wine, Calabrian chili, toast 36

MILANESE ranch, zaatar, celery salad, lemon 30

DUCK CONFIT endive, dijon crouton, macerated shallot, Pecorino Romano 32

HANGER STEAK charred scallion chimichurri, smashed new potato, almond romesco 38*

 

BURGER caramelized onion, aioli, tomato, pickles, brioche bun, fries

                cheddar 1 blue cheese 2 bacon 2

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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