dinner menu

Starters

endive caesar | sixteen

la quercia prosciutto, duck fat crackers, white anchovy, shaved pamesan, roasted garlic aioli

little gem lettuce | sixteen

pomegranate, chocolate persimmon, local apple, pistachio vinaigrette 

salad of susie's farm kale | fourteen

fra mani salami, pickled peppers, crushed olives, ricotta salata, oregano vinaigrette 

warm parmesan brodo | seventeen

handmade ricotta tortellini, charred cauliflower, wild arugula 

grilled spanish octopus | eighteen

chorizo, fried potatoes, preserved lemon, piquillo peppers, salsa verde

crudo of wild caught hamachi | eighteen

baby fennel, citrus, yogurt, calabrian chili, ponzu 

crispy duck confit | eighteen

roasted delicatea squash, watercress, pepitas, ricotta salata 

 

Entrees

mediterranean branzino | thirty-eight

roasted butternut squash puree, bloomsdale spinach, pomegranate, brown butter 

baked orecchiette | twenty-seven

spicy pork sausage, stewed tomatoes, homemade ricotta, aged parmesan 

roasted california duck breast | thirty-six

black grapes, wild arugula, hen of the woods mushrooms, kendall farm's creme fraiche 

crispy shelton farms chicken thighs | twenty-nine

cauliflower puree, fried heirloom potatoes, wilted escarole, hobbs bacon 

brandt farm's prime hanger steak | forty-two

roasted brussels sprouts, pancetta, fuji apple, crispy potato cake, horseradish cream 

  

guided by principles of sustainability
parties of six or more eighteen percent service charge

Menu Items are subject to seasonal availability and may change at any time