Sample Menu

Antipasti
Salumi misti – a tasting of house-made cured meats 15/23
Black pepper salame, fennel/orange salame, coppa, culatello

Ventricina, n’duja and lardo crostini
Cheese Board 13
Coupole, Big Woods Blue, Willoughby and Verano with nuts & preserves
One foie gras stuffed prune 1

Local baby lettuces with lemon, garlic, and extra virgin olive oil 8

Artichoke and walnut crostini with Texas Red Wattle speck 14

Crudo of Barnstable oysters with horseradish mignonette 18/36

Marinated Portuguese sardines with shallot, fennel, raisin and almond 14

Garlic and herb ricotta filled squash blossoms with a fava bean salad 12

Primi

Casarecce with octopus, white beans and nduja breadcrumbs15/22

Carrot agnolotti with baby carrots and parmesan broth 15/22

Semolina gnocchi with hen of the woods mushrooms and Taleggio fonduta 14/21

Garganelli with Red Wattle pork ragu and chicken liver 15/22

Risi e Bisi 14/21

Secondi

Berkshire pork chop with farro, escarole and apple mustard 28

Skate wing with spring root vegetables, pancetta and emulsified brown butter 27

Eden Farms rabbit leg with Anson Mills polenta, kale, black trumpets, and morels 28

Veal chop with asparagus, peas, cippolini, and pancetta 39

Texas Wagyu coulotte with fingerling potatoes and assorted lilies 31

Dolci

Carnaroli rice pudding with dried peach compote, caramel, and almonds 8

Candy cap gelato 8

Meyer lemon panna cotta with caramelized grapefruit and lemon balm syrup 8

Bomboloni with hazelnut, chocolate and orange 8

Coffee and grappa gelato with cardamom ladyfingers and lemon cream 8