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DINNER  -  May 22nd 2018

starters:

bibb lettuce, button mushrooms, radish, buttermilk … 15

beets, ricotta salata, hazelnuts, watercress … 15

carrot fritter, walnuts, onion mostarda … 15

marrow arancini, fava puree, trout roe … 16

octopus, potatoes, guanciale, green garlic ... 18

chicken liver mousse, crispy skins, pickled celery … 17

 

pastas:

spaghetti, ramps, breadcrumbs … 20

buckwheat spaccatelli, nettle pesto … 18

ricotta & swiss chard ravioli, mint, parmigiano … 20

porcini & ricotta lasagna … 26

pappardelle, asparagus, morels … 22

mezze maniche, pork ragù … 18

 

main courses:

steelhead trout, artichokes, celeriac, celery leaf … 28

chicken quarter, maitake tempura, dandelion ... 26

lamb neck, turnip, spring onion, ground ivy ... 27

60 day dry-aged bone-in ribeye to share, gem lettuce, anchovy butter

   (ask your server about available sizes) … 3.00/oz

        

desserts

vanilla bean panna cotta, pumpkin seed cracker ... 10

olive oil polenta cake, strawberries, mascarpone, poppy seed ... 10

chocolate & hazelnut torte, blood orange ... 10