Dinner · April 1, 2017

Seven onion soup | gruyère, duck fat crostini   9

Yellowtail tuna tartare | lemon tarragon oil, chives, Castelvetrano   14 

Confit duck leg | white beans, prosciutto di Parma, arugula   12

PEI mussels | San Marzano, horseradish, lemon, fingerlings, leeks   12

Smoked bluefish pâté | arugula, lemon, crostini   10

Cheese plate | daily selection with accompaniments   14

Charcuterie plate | daily selection with accompaniments   15

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Green salad | field greens, avocado, tomato, red onion, house vinaigrette   8

Charred kale buttermilk caesar | purple, white and baby kale, Tuscan crouton, anchovy   9

Beet salad | baby arugula, feta, crispy Kalamata, house vinaigrette   9

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Cod | mussels, prosciutto crisp, San Marzano, fennel, fingerlings   26 

Rainbow trout | Castelvetrano, capers, lemon thyme beurre blanc, peas, cipollini, wild rice   25

Bone-in pork chop | maple mustard brined, roasted root vegetables, bone marrow butter   25 

Chicken under a brick | bulgur, field greens, roasted root vegetables, lemon rosemary pan sauce   24

Prime sirloin | fingerling potatoes, roasted root vegetables, bearnaise   32

Pappardelle Bolognese | beef, pork, San Marzano, carrots, onions   23

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Roasted root vegetables   6 

Roasted fingerling potatoes   6

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Blackberry lemon poppyseed shortcake | sweet cultured cream, Meyer lemon curd   10

Vanilla bean panna cotta | pistachio, apricot and cardamom biscotti   10 

Chocolate budino | crème anglaise, toasted almonds   10 

Affogato | vanilla ice cream, hot espresso, amaretto, toasted almonds   10