Salmon Tartare 15

Cucumber, cilantro, red onion and sriracha aioli

Chicken Liver Pate’ 15

Cornichon, mission fig and roasted pistachio

Butternut Squash Soup 10

Breadcrumb, olive oil and micro chives

Bone Marrow 13

Parsley, anchovy and toast

Grilled Octopus 15

Fingerling potato, frisee and pickled red onion

Brodo di Verdure 10

Heirloom carrot, celery, onion, kale and farro



Charred Romaine 14

Applewood-smoked bacon, crouton, six-minute egg and blue cheese dressing

Mozzarella di Bufala 15

Roasted red pepper, heirloom tomato and basil

Mixed Green 12

Walnut, dried cranberry, ricotta salata and citrus vinaigrette

Peperone in Bagna Cauda 14

Anchovy oil

Vegetable Napoleon 22

Shitakee mushroom, eggplant, zucchini, red kale and ricotta


Long Island Duck Breast 24

Golden farro, dried red currant and roasted pine nut

Beef Stew 22

Heirloom carrot, parsnip and potato

Roasted Free-Range Amish Chicken 19

Roasted fingerling potato, heirloom carrot and cauliflower

Family-Style St Louis BBQ Ribs 30

Perfect for sharing! Frisee, shaved heirloom carrot and pickled red onion


Icelandic Cod 24

Braised rainbow swiss chard, dried cranberry and anchovy-shallot butter sauce

Nantucket Sea Scallops 25

Baby spinach, black currant and white bean puree


Roasted Cauliflower and Basil Oil

Sauteed Spinach and Shaved Garlic

Smashed Sweet Potato and Marshmallow

Brussel Sprouts with Applewood Smoked Bacon


Buttermilk Pannacotta

Banana-Chocolate-Walnut Bread Pudding

Apple-Pear Crostata

Chocolate Mousse and Campari Whipped Cream



20% gratuity will be added to parties of six or more