MAIN COUR SE S

APERITIFS
12

Uncouth Vermouth 'Apple Mint'

Valdespino 'Ynocente' Fino Sherry
Ramnoux Pineau des Charentes

OYSTER S
4

Barnstable, MA St. Simon, NB

Chelsea Gem, WA Fanny Bay, BC

USC Burger 25

PA S TA
Ricotta Gnocchi 17

Tomato-Basil Passatina, Pecorino Romano

Spaghettini 23

Christmas Eve Calamari Ragu, Chili Flakes, Meyer Lemon

Strozzapreti 21

Roasted Broccoli, Smoked Mozzarella, Basil

Tortellini in Brodo 19

APPE TIZER S
Crispy Polenta 13

Fonduta, Peperonata

Bibb & Red Oak Leaf Lettuces 15

Gruyre, Dijon Vinaigrette, Sourdough Croutons

Heritage Chicken Broth, Swiss Chard, Soffrito

Candele 25

Carrots, Fresno Chilies, Scallion, Greek Yogurt, Pancetta

Pappardelle 27

Duck Confit & Chanterelle Sugo, Brussels Sprouts, Honeynut Squash

Make any pasta a main course 10

Duck Crostone 18

Chicories, Roasted Grapes, Candied Pecans

Steak Tartare al modo di Panzano 21

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N I G H T LY S P E C I A L

Parmigiano Reggiano, Turnips, Cranberry Beans

Pat LaFrieda Dry-Aged Rib Eye for Two 125

Grilled Avocado, Crispy Olives, Orange

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Tomalley Toast

Executive Chef Carmen Quagliata

Chef de Cuisine Amanda Wilson

Marinated Sardines 16

Choice of Two Sides

Lobster-Squash Bisque 17

Beechers Flagship Cheddar, Bacon, Brioche, French Fries

Spiced Chicken 29

White Sweet Potato a la Plancha, Cippollini

Seared Scallops 37

Polenta Integrale, Treviso & Beet Agrodolce, Guanciale

Butter Roasted Monkfish 38

Wild Mushrooms, Turnips, Napa Cabbage

Braised Lamb Shank 43

Salsa Verde, Roasted Potatoes, Arugula

Roasted Pork Rack 39

Shell Beans, Roasted Fennel, Apples, Kale

New York Strip Steak 48

Marrow Mashed Potatoes, Radish Salad

V E G E TA B L E S & S I D E S
12

Fagioli alla Toscana

Anson Mills Polenta
Fried Brussels Sprouts
Baked Potato Beets
Wilted Spinach
Whole Roasted Carrots