Tartare of Atlantic salmon, puree of fava beans,
sweet pepper fondue, and basil oil
12

Parsley polenta, finished with mascarpone cheese,
topped with glazed asparagus tips and
sautéed forest mushrooms
11

Aged goat cheese salad, shavings of pickled fennel,
mizuna lettuce and agra dolce vinaigrette
9

Sweet local melon, Serrano ham,
salad of baby arugula and Manchego cheese
13

Chestnut soup with apple speatzel, oxtail crouton,
drizzled with chestnut oil
10

Salad of organic greens, roasted beets, ricotta salata
and red wine vinaigrette
9

Octopus brushed with sweet soy glaze,
Fingerling potatoes, wild arugula
12

Potato & leek soup finished with
a touch of cream and warm malpaque oysters
9


Executive Chef: Francis X. Falivene

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Paste

Potato gnocchi with braised rabbit, wild mushrooms,
leeks and fresh marjoram*
10/16

Linguine pasta, Manila clams, toasted garlic,
cherry tomatoes
10/16

Taglierini neri, sautéed calamari, roasted red peppers,
scallions, nori butter sauce*
10/16

Rigatoni with a ragu of wild boar,
tomatoes, and onions
10/16

Risotto with Maine lobster, baby leeks,
preserved lemons and almond milk foam
12/20

Agnolotti filled with canellini bean puree,
crispy pancetta, parmesan broth*
11/17

Spaghettini with sautéed rock shrimp
in a spicy tomato sauce
11/17

*made fresh in house daily

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Chef's Tasting Menu
Requires participation of entire table

4 courses
45

6 courses
65


Entrees

Roasted monkfish, eggplant purée, fried eggplant broth,
crispy chickpea noodles
21

Organic chicken breast stuffed with wild celery,
bay leaf infused potato puree, truffle yogurt
21

Seared miso cured wild king salmon, marinated romaine lettuce,
Hibiscus tea infused veloute
20

Charred loin of venison, dark beer barley, pickled rhubarb,
toasted hazelnuts,"turron" butter.
23

Shrimp a la plancha, salad of watercress, fennel, oranges and
Kalamata olives
20

Slow braised short rib of beef with polenta and sautéed
broccoli rabe
21

Seared diver sea scallops, smoked salsify, chanterelles,
passion fruit-saffron emulsion
23

Chatham Cod, truffled tapioca, baby root vegetables,
enoki mushrooms, whipped brown butter
21


Chef de Cuisine: Adolfo Montes

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