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Sourdough Focaccia Gnocchetti Farro Verde

cultured butter and sorrel hen of the woods, smoked almond green asparagus, taggiasca olive
green garlic, bagna càuda pecorino fondue fava greens, brown butter vinaigrette

Oyster and Sorrels Bigoli Striped Bass

asian pear, oro blanco, wood sorrel green garlic, cockles, yuzu, botarga artichoke, flowering cauliflowers, sultans
wild ramps, saffron
Borage “Fritto Misto” Chestnut Tagliatelle
green coriander and serrano pepper porcini, meyer lemon, onion blossoms King Salmon
(périgord black truffle supplement $35) dandelion, celery root pudding/or blue gritz, la
Roasted Sunchoke Vellutata ratte potato, maitake, sauce of champagne
white miso, hazelnut, rooftop herbs Tortelli In Brodo
smoked duck, favas, crackling Heritage Pork
Chicories spigarello, mustard seed, green strawberries
charred little gems, blood orange Cappellacci In Whey king trumpet, sicilian olive
dill, jagas pecorino, tarragon vinaigrette english pea, sheep’s milk ricotta, mint, spring
onion, morels Dry Aged Duck
Madai Crudo hakurei turnip, star anise, pistachio
nutmilk, finger lime, poppy seed, grapefruit Orecchiette fennel pollen, kumquat
pork sausage sugo, rapini, calabrian chili
Spring Lamb Tartare Wagyu Zabuton for Two
nuts and seeds, anchovy, cured egg Acquerello Carnaroli Risotto blue grits, smoked cabbage, parsnip, horseradish
white asparagus, dungeness crab cream
White Soy Poached Aji bergamot, hot pepper
kafir lime, pickled fennel, spiced chili oil
chef’s menu available
*participation by the entire table is required

*consumption of raw or undercooked food could increase risk of food-born illness