Last Updated: February 19th, 2018
Menu is subject to change.

Plates

Toasted Sea Wolf Levain Bread 2/ person
Fennel-Honey Butter & Roasted Garlic
Marinated Castelvetrano Olives 6
Brussels Sprouts 9
Bagna Cauda, Marjoram
Delicata Squash 10
Watercress, Pepita, Aged Balsamic
Blood Orange 11
Fennel, Fresno Chili, Cured Olive
Cauiflower 13
Endive, Chickpea, Pine Nut Vinaigrette
Roasted Beets 14
Treviso, Hazelnut, Chevre, Shallot Vinaigrette
Bruschetta 14
Salt Cod and Sunchoke Baccala, Pickled Onion
Burrata 15
Fig Conserva, Apple, Fennel Crackers
Chicken Liver Mousse 15
Rhubarb Agrodolce, Leek, Crostini
Polenta Fritters 12
Ricotta, Sage, Chestnut Honey
Opah Crudo 15
Huckleberry, Radish, Mint
Beef Carpaccio 16
Black Garlic, Hedgehog Mushroom, Anchovy Aioli
Roasted Pork Belly 21
Anson Mills Grits, Fennel, Organge
Seared Sea Scallops 28
Belluga Lentil,Radish, Yogurt Vinaigrette
Grilled Lamb Leg 27
Corona Bean, Leek, Taggiasca Olive

Pasta

Spaghetti 17
Anchovy, Chili, Garlic, Mint, Parsley, Pangrattato
Ravioli 17
Ricotta, Nettle, Pine Nut
Tagliarinni 19
Savory Clam, Fennel Butter, Chive, Pangrattato
Campanelle 1*
Guanciale, Snap Pea, Mint, Egg Yolk
Gnocchi 18
Braised Lamb, Calabrian Chili, Pecorino Romano

Gallery