May 8th, 2026

Rye Country Bread & Kefir Cultured Butter  10    

    •    Pickles   6

    •    Gordal Olive Escabeche 

    •    Boquerones 8

Salad of Spring Gem Lettuce, Green Almond/Green Garlic Vinaigrette, Pistachios  17

Touchstone Golden Beet Carpaccio, Banyuls Vinegar/Saffron Gelee,  Fried Capers, Spring Chickweed  17

Black Seabass Terrine, Easter Egg Radishes, Ember Roasted Shallot Vinaigrette 17

Tempura of Mick Klug Farm Purple Asparagus and Ramps, Ramp Top Pistou  17

Paolo’s Stracciatella, Crimson Rhubarb, Burnt Wildflower Honey on Toasted Country Bread   17

Smoked Wild Sardine, Harissa, Preserved Lemon, Tarragon 27

 Preserved Artichoke Anolini with Green Garlic sofrito, White Wine, Pancetta 23

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

Sweetbreads Roasted Over The Coals, Jus De Canard, Grilled Crimson Romaine 28

Crudo of Diver Scallops, Fresh Horseradish, Osmanthus Flower Tea, pickled Ramps 30

Asado Style Beef Short Rib, Oregano and Anchovy Salsa Verde, Charred Onion, Red Wine Vinaigrette, Treviso 42

Verjus Blanc and Honey Ice Cream, Crimson Rhubarb  10

Dark Chocolate Cremeux, Brown Butter Sable 12

Panna Cotta & Hojiblanca Olive Oil   10