April 17th, 2026

Rye Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• Gordal Olive Escabeche 9 

• Boquerones 8

• Tête de Cochon  14 

Salade Verte of Spring Gem, Arugula, Early Spinach, Carrot Greens, Soft Herbs, Verjus Blanc, & Pistachio Vinaigrette, Aged Parm  19

Whole Roasted White Phantom Onions, Aerated Parmesan Rind Brodo,  Roasted Gordal Olive Tapenade 

18

Over Wintered Beets, French Grey Shallots, Clothbound Cheddar, Slow Dance Port Vinaigrette  19

Muscovy Duck Liver Mousse & Black Emmer Pan de Mie, Preserved Meyer Lemon Condiment, Candy Onion  18

Poached White Asparagus, Sake & Dover Sole Bottarga, Flowering Thyme 24

Smoked Wild Sardine, Blood Orange, Coriander & Fennel Seed  19

 Spaghetti alla Chitarra, Fennel Pollen, Witloof Endive Sott’olio  24

Burger with Aioli, Caramelized Onion, Bread & Butter Pickles, Werp Farm Greens  20

Confit Muscovy Duck Leg, Early Garlic, Banylus Jus de Viande 24

Porchetta, Smashed Fava Beans, Sardine Butter  44

American Wagyu Tri-Tip, White Saffron Kimchi, Sungold Shoyu Tarē  48

Wild Atlantic Halibut, Green Almond, Bay Leaf Butter, Lancelot Leeks   42

21 Day Dry-Aged Ribeye, Aïgo Boulido, Jimmy Red Corn Koji Salt  86

Pistachio Ice Cream, Orange Flower Water  10

Chocolate Cake, Frangelico, Brandied Cherry Sabayon 12

Panna Cotta & Hojiblanca Olive Oil   10