fried skate with black trumpets, pine nuts and thyme
squid ink papardelle with snails and lettuce
pickled trout, shallots, chervil and grinnel caviar
hamachi crudo with brunoise celery root and apple, celery leaf and nori
kombu cure char with blood orange, sichuan pepper and crispy skin
steak tartare club new on today’s brunch menu. dressed in yuzu mayo with bacon, lettuce and scallions. traditional triple decker formation.
hey all - we’re debuting a bunch of new brunch items tomorrow. here’s the menu to whet your appetite!
well at least it looks pretty. we’re open for dinner tonight, friends. come get cozy.
tonight, we party like this.
new on tonight’s menu: seared butterhead lettuce with anchovy, hazelnuts, chickpea hozon, and vin cotto.
here’s this weekend’s menu!
we are super excited to announce that starting today, we are accepting reservations for parties of 1 to 8 people! you can do so here.
if you have any questions, please check out our FAQ site. if you aren’t able to find an answer, please email us at email@example.com.
new on the menu tonight: pig ear salad and maltagliati