*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

Baby lettuces, Bronte pistachio, pickled rhubarb, tarragon  

Pojer e Sandri Nosiola, Trentino, 2016

 

Tajarin, Sage butter

Dom Perignon Brut, Reims, 2006

 

Burrata, Belgian Endive, lemon vinaigrette, grilled hearth bread

Jermann Sauvignon Blanc, Collio, 2016

 

Willowood Farm beets with gorgonzola dolce bombolino

and Marcona almond butter  

Big Table Farm Rosé, Willamette Valley, 2014

 

Cauliflower, pine nut crema, cumin, cayenne, lime 

Le Piane ‘Bianko’, Erbaluce, Boca, 2016

 

Porcini: roasted and zuppa, thyme

Nanfro Frappato, Cerasuolo di Vittori, 2016

 

Farro ragout, pea crema, salad onion, pickled carrot, roasted turnips 

Renato Ratti ’Marcenasco’ Barolo, Piemonte, 2013

 

Choice of

Chocolate truffle cake, Herkimer espresso gelato, marsala chantilly

 

Spruce tip mousse, olive oil cake,  rosemary tuile    

Marenco ‘Strev’ Moscato d’Asti

 

Tasting menu: $115 per person

Wine pairing: $85 per person