*sample menu, subject to daily changes

Vegetarian

Baby lettuces, Bronte pistachio, pickled rhubarb, tarragon   14.

 

Asparagus crudo, 30-month Parmigiano-Reggiano, lemon, chive blossoms   13.

 

Willowood Farm beets with gorgonzola dolce bombolino and Marcona almond butter   13.

 

PASTA

Tajarin, sage butter   15. 

 

Gnocchi alla Romana, roasted turnips, local asparagus    15. / 28.

 

ENTRÉE

Farro ragout, carrot crema, salad onion, roasted turnips   22.

 

CONTORNI

Cauliflower, pine nut crema, cumin, cayenne, lime  13.

 

Grilled local asparagus, Arbequina olive oil    12.

 

 

 

 

Vegan

Junko’s hearth bread: chickpea crema, avocado, carrot crema   15.

 

Baby lettuces, Bronte pistachio, pickled rhubarb, tarragon   14.

 

Asparagus crudo, lemon, chive blossoms   13.

 

Willowood Farm beets and Marcona almond butter   13.

 

Spicy roasted cauliflower with pine nuts, cumin, lime   13.

 

Grilled local asparagus, Arbequina olive oil    12.

 

Farro ragout, carrot crema, salad onion, roasted turnips    22.

 

 

 

Chef’s Vegetarian Tasting Menu

Curly kale, avocado, green onion, pepperoncini  

Weingut Niklas Kerner, Alto Adige, 2016

 

Tajarin, Sage butter

LeLarge Pugeot ‘Tradition’ brut, FR, NV

 

Hearts of romaine, anchovy,  30 mo. Parmigiano Reggiano, breadcrumbs  

La Staffa Verdicchio, Alto Adige, 2016

 

Roasted Willowood Farm baby carrots, shio koji

Ermes Pavese Prie Blanc, Valle d’Aosta, 2016

 

Cauliflower, pine nut crema, cumin, cayenne, lime 

La Kiuva Piccotendro, Valle d’Aosta, 2015

 

Gnocchi alla Romana, cipollini petals, sunchoke  

Montenidoli Sangiovese Rosso, Toscana, 2015

 

Farro ragout, carrot crema, Brussels sprouts, Cipollini, pickled and roasted mushrooms     

Livia Fontana ‘Fontanin’ Barolo, Piemonte, 2010

 

Choice of

Chocolate truffle cake, Herkimer espresso gelato, marsala chantilly

 

Yogurt mousse, yuzu persimmon

sorbetto, citrus sablé crumb    

Marenco ‘Strev’ Moscato d’Asti

 

 

Tasting menu: $115 per person

Wine pairing: $75 per person