dinner
monday-thursday 6:00-10:00
friday-saturday 6:00-10:30

starters

green garlic soup with roasted tomatillos, cilantro and queso fresco 12
market lettuces with cucumbers, buttermilk, sugar snaps and feta 15
schaner farm's citrus salad with arugula, mint, avocado and pistachios 17
roasted asparagus with burrata, salsa rustica and anchovy-lemon bruschetta 18
scallop "kibbeh nayeh" with harissa, yogurt, fenugreek and kumquat-mint salad 19
ricotta dumplings with carrot purée, spring vegetables, pecornino and pine nuts 19

main courses

farro and cavolo nero with market vegetables, radicchio and bagna cauda 26
grilled market fish with coconut rice, curried peas and shoots, cashews and sambal 32

bacon-crusted haddock with artichokes, potatoes and whole grain mustard salsa 29
grilled lamb sirloin with baked ricotta, dandelion, grilled leeks and salbixada 36

braised pork cheeks with fried yellow potatoes, green garlic, rapini and parmesan 32
chicken paillard with swiss chard bread pudding, wild mushrooms and walnut butter 29

duck confit and duck sausage with fava bean purée, garlic labne, olives and meyer lemon 34

braised beef short ribs with sautéed greens, roasted cippolinis and horseradish cream 32

grilled club steak for two with arugula salad and "potatoes parisienne" 45 per person

extras

three cheeses with griddled tavern toasts 15
young broccoli with chili and garlic 12

in order to offer the highest quality seasonal items, menus may change.
our produce, meat, poultry and fish come from farms, ranches and fisheries
guided by principles of sustainability