Sourdough Toast smoked pole and gigante bean salad; whipped fava bean, calabrian chile conserva, and warm lovage dashi.

Young Puntarelle & Frisee Salad black garlic bagna cauda, sanguinello, radish, and pangratatto.

Summer Squash Kebab charcoal grilled & glazed in aleppo chile; fennel-arugula slaw, zucchini sugo, meyer lemon, pistachio.

Fettuccine sweet corn crema, sunflower seed trapanese, garlic scape, heirloom tomato carpaccio.

Dijon Crusted Maitake Mushroom spring pea risotto, cucumber beurre blanc, tomato nage, sea bean, pimenton.

Maritozzi brioche bun, blueberry, elderflower whip.

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Supplement: Cheese Plate kitchen’s daily selection of condiments $15

$79/person, tax and gratuity are not included.

Our menu changes weekly, and is subject to change on a daily basis.

We ask anyone with dietary restrictions to email us 24 before your reservation, regardless of the posted menu.