SELECTIONS FROM OUR MENU:

Little neck clams paired with bok choy sautéed in garlic and a ginger miso mustard sauce.


 

Starters


Braised Short Rib – 12
Pickled Celery, Mustard Oil

Cherry Glenn Goat Cheese Ravioli – 12
Mushroom Ragout & Celeriac

Sous Vide & Confit Chicken Wings – 11
Sri Lankan Rub, Peruvian Sauces

Cheese

Selection of 3/5 daily cheeses – 9/14
Served with Striata Bread and Dried Raisins

Soup

Soup of the Day – 8

Garden

Asparagus & Mushroom Salad – 10
Pistachio, 63° Egg, Balsamic, Mâché 

Winter Beet Salad – 10
Goat Cheese Mousse, Beet Meringue

 

*Many dishes may be modified for vegetarian preferences.  Please check with your server.

**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.