Standard Fare Weekly Dinner Menu
Served wednesday - Saturday
4:30 — 5:00 pm Snacks and Drinks
5:00 — 9:00 pm Dinner
november 5-8
Herb Toasted Nuts 6.50
with a sprinkle of dukkah
House Pickles 6.50
a selection of seasonal fermented vegetables
Devilish Eggs 4.50
jammy egg with fermented pickle tartar sauce
tomato jam, and rye crisps
Snack Plate: Olives, Duck Rillettes, and Cheese 17.00
picholine olives, Liberty Farms duck, bandage-wrapped cheddar,
tomato jam, and rye crisps
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Fritto Misto: Celery Root, Broccolini, Torpedo Onion 17.00
fermented tofu aioli; buttermilk and semolina
Cured Pink Trout with Beets, Fennel, and Tarragon 17.00
McFarland Springs trout, crème fraiche, chervil, and grapefruit vinaigrette
Radicchio Salad with Persimmons, Pomegranates, and Hazelnuts 17.00
hachiya persimmon vinaigrette and parsley
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Petrale Sole with Chanterelle Mushrooms and Chive Butter 31.00
local petrale sole, buttery leeks, roasted laratte potatoes, and pink chard
Soy-Braised Lamb with Chile Crisp and Fermented Cabbage 31.00
pickled maitake mushrooms, star anise, ginger, bok choy, and rice
Toasted Walnut-Cheese Soufflé with Roasted Kabocha Squash 28.00
chrysanthemum greens, rosemary, radishes, and sherry vinaigrette
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Little Gems in Red Wine-Shallot Vinaigrette 10.00
Preserved Lemon-Roasted Carrots 8.50
Acme Seeded Baguette and Butter 4.50
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Apple Galette 12.50
almond frangipane and whipped cream
Chocolate Pudding with Whipped Cream 12.50
cocoa nib shortbread
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts
Cookie and Candy Plate
For one 7.50, For two 14.50
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts