Dinner Menu

OYSTERS*
on the half-shell (gf/df)
3pc 12 | half dozen 24 | dozen 44

SWEET CORN GAZPACHO
dungeness crab, cantaloupe, cherry, tomato, fresno pepper (gf/df)(veg available)
20

HEIRLOOM TOMATO SALAD
bergamino di bufala, pumpernicklel, lovage, banyuls vinaigrette (veg) (gf/df available)
17

GREEN SALAD
figs, smoked marcona almonds, pickled shallots, goat cheese, dill (gf/veg)(df available)
16

KANPACHI CRUDO*
tomato ponzu, roasted peach, lemon balm (df)(gf available)
16

BISON TARTARE*
harissa aïoli, watermelon radish, cilantro, dried olive, socca (gf/df)
21

SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
24/34

PANSOTTI
sweet corn, black garlic soubise, marigold mint, ossau-iraty cheese (veg)(gf available)
20/28

RAVIOLO 
lobster mushroom à la grecque, braised swiss chard, ricotta, aleppo pepper (veg)(gf available)
22 

ORECCHIETTE
fennel sausage ragu, broccolini, hatch chili sofrito, smoked ricotta salata (gf/df/veg available)
21/29

CASARECCE
perennial wheat, pancetta, roasted heirloom tomato, basil, pecorino (gf/df/veg available)
20/28

HALIBUT*
badger flame beets, bronze fennel, castelvetrano olive, sesame crisp (gf/df)
36

RAINBOW TROUT*
mustard greens, shishito pepper ajvar, cucumber broth, coriander capers (gf)(df/veg available)
31

SPANISH MACKEREL*
squash, prawn mousseline, tendersweet cabbage, xo sauce (gf)(df available)
33

PORK CHOP* 
tamarind glaze, mole verde, jicama, tomatillo, epazote (gf)(df/veg available)
37

DUCK BREAST* 
grains of paradise, chanterelles, farro verde, radicchio, gooseberries, dolma (gf/df available)
35

WAGYU FLAT IRON* 
au poivre, cream of corn, confit tomato, summer squash, leeks (gf)(df/veg available)
42

GRILLED LAMB LEG*
wild mushroom duxelle, green pepper tahini, swiss chard, lemon-caper jus (gf/df)
38