Dinner:

​Salumi e Formaggi, fig jam, pickled vegetables, mustard, crostini     25
Focaccia, roasted garlic, rosemary, olive oil, balsamic     8
Tortellini en Brodo, mortadella, pistachio, hunter's consommé     10

Beets, beet chip, meringue, goat cheese, malt soil, balsamic     14
Fall Salad, kales, airco, hen of the woods, honeycrisp apple, delicata, walnut, balsamic vinaigrette     15
Foie Gras Mousse, bombolini, guanciale, fig jam, balsamic*     15
Beef Tartare, calabrian chili, onion, yolk, mustard seed, carta di musica*    15
Lamb Belly, carrot, lemon, radish, herbs   16

Yolk Filled Raviolo, ricotta, bacon, brussels sprout, brown butter, parmigiano reggiano*     17
Risotto, squashes, honeycrisp apple, prosciutto, spiced seeds, balsamic, parmigiano reggiano     20
Casoncelli, oxtail, potato, ricotta, black truffle, parmigiano reggiano     17
Agnolini, chevre, 'nduja, carrot, cipollini onion, bread crumb, pecorino romano     17

Halibut, sunchoke, leek, apple, tomato, tahini, mint, benne seed, cured olive*   39
Jerk Rabbit, carrot, greens, onion, remoulade     38
Veal Breast, blue corn polenta, peppers, arugula, shallot, ramp kimchi     42
21 Day Dry-Aged Ribeye, mushrooms, bone marrow, cauliflower, sherry vinegar*     55
    
​
Dessert:

Chocolate Tart, graham cracker, blackberry, meringue, hazelnut      10 
Caramelized White Chocolate Budino, strawberry, amaretto, chantilly cream     10
Pound Cake, honeycrisp apple, cognac, hook's 5yr cheddar caramel     10



*eggs served soft boiled and lamb, steak and poultry that are served rare or medium rare may be undercooked and will only be served upon the consumers request, consuming raw or undercooked food may increase your risk of foodborne illness.

Please note:
We charge a ​$5 per person cake-cutting fee
for any out-of-house desserts