Small Valley Rye Baguette with smoked carrot pastrami, onion schmaltz, dill, and a sip of sour rye soup.

Puntarelle alla Romana dressed in caper bagna cauda; with raddichio delusia, asian pear, and giardenara.

Charcoal Grilled White Sweet Potato glazed with habanada pepper; with root mash, apple chimichurri, & nutmeg.

Spaghetti alla Chitarra with chanterelle mushroom and pepperonata in a fennel cream sauce.

Potato and Leek Terrine with celeriac béchamel, bordelaise, and a petite salad of endive and crispy allium.

Gateau Breton with quince jam, anise and orange ice cream, toasted almond.

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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.