Nigella Seed Focaccia charred pearl onions, creme fraiche, shio koji shallots, and a sip of leek & potato bisque.

Carrot Crudo puree of red kyoto carrot, castelvetrano olive, mandarinquat, caraway, and dill.

Charcoal Grilled Cabbage glazed in a chile agrodolce; heirloom soft polenta, escarole, and white beans in brodo.

Saffron Tagliatelle celery root fonduta, black truffle, spinach, rye crumb, and fermented white pepper.

Roman Cauliflower Steak shaved trumpet mushroom, risotto, beurre blanc, endive, and aleppo spice.

Battenberg Cake almond cake, apricot jam, cardamom, and bay leaf pastry cream.

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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.