May 13th, 2026

Rye Country Bread & Kefir Cultured Butter  10    

    •    Pickles   6

    •    Gordal Olive Escabeche 9

    •    Boquerones 8

Salade verte of Spring Gem Lettuce,Green almond verjus blanc & lovage vinaigrette, aged parm 17

Touchstone Golden Beet Carpaccio, Banyuls Vinegar and Saffron Gelee,  Fried Capers, Spring Chickweed  18

Easter egg radishes, french grey shallot/ember Vinaigrette, red rock blue veined cheddar 18

Tempura of Klug Farm Purple Asparagus, Ramp Pistou  17

Paolo’s Stracciatella, confit spring leeks, burnt wildflower honey on tasted black emmer Pan de Mie  18

smoked wild sardine, sage, sicilian caper leaves, fermented cherry bomb pepper brine 22

 Spaghetti alla Chitarra, white anchovy, gordal olives, lemon 22

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

black sea bass finished over the coals, clarified red miso broth, green garlic 42

american wagyu tri-tip, bottarga di muggine, braised tardivo  48

verjus blanc and honey Ice Cream  10

Panna Cotta & Hojiblanca Olive Oil   10