August 28th, 2025
Rye Country Bread with Kefir-Cultured Butter 10
Pickled Parisian Carrots, Hakurei Turnips & Himo Togarashi 6
Warm Gordal Olive Escabeche 7
Wild Arugula Salad with Bottarga Vinaigrette,
Soft Herbs & Parmigiano Reggiano 17
Cured Heirloom Tomatoes
with Pappa Al Pomodoro & Elephant Heart Plum Taré 17
Maine Mussel Conserva & Roasted Jimmy Nardellos
with Buckwheat Carta di Musica & Smoked Pepper Mash 18
Roasted Corno di Toro Peppers & Pickled Boston Mackerel on Toast
with White Shoyu & Rice Wine Fonduta 22
Smoked Cylindra Beets dressed in White Port & Fermented Ramp Brine
with Marcona Almond & Taleggio Pistou 17
Ricotta Gnocchi with Lobster Mushroom Broth & Late Summer Marjoram 24
Burger with Aioli, Caramelized Onion,
Pickled Fresnos, Werp Farm Greens 20
Grilled Ocean Trout & Einkorn Koji Purée
with Sugar Rush Peach Kosho, Reduced Red Wine, & Elderberry Glacé 40
Coal-Roasted Pork Loin from Catalpa Grove Farm
with Toma Verdes & Crushed Olives 41
Cognac Canalé
with Le Delice de Bourgogne 13
Concord Grape & Aberquina Olive Oil Upside Down Cake 12
Elephant Heart Plum & Purple Shiso Sorbet 10
Panna Cotta with Hojiblanca Olive Oil 12