Sample Menu

Antipasti
Salumi misti – a tasting of house-made cured meats 14/23
Black pepper salame, soppressata, lonza, duck pâté
chicken liver and pancetta tesa crostini
Cheese Board 13
Big Rock Blue, Ossau, Quadrello di Bufala, and Harbison with nuts and conserva
One foie gras stuffed prune 1
Alaskan King salmon crudo with preserved lemon and chervil12
Local baby lettuces with lemon, garlic and extra virgin olive oil 8
Porcini arancini with mushrooms, and hazelnut aioli 12

Asparagus soup with lemon crema and a slow cooked egg 9

Crostini with N’duja and soft scrambled duck egg with ramp butter 11

Burgundy Pasture bresaola with a peach and arugula salad 12

Primi
Farro verde with confit hen, caramelized onions and cavolo nero15/22
Spaghetti with pancetta and littleneck clams 14/21

Potato gnocchi with arugula pecan pesto and pecorino 14/21

Budeletti with red wattle hog ragu and artichokes 15/22

Cappellacci with Lemley’s yellow squash, sage, speck, and whey 14/21

Secondi

Soft shell crab with Calabrian chili aioli, escarole and fennel salad 24

Lamb chops and sweetbreads with ceci, swiss chard and mint salsa verde 36

Pork shoulder with lady cream peas, dandelion greens, peaches and chestnut honey 25

Half a Vital Farms chicken with fingerling potatoes, spring onions, & chicken liver 26

Texas Wagyu short rib and tongue with polenta, mushrooms and celery 30

Dolci
Toasted polenta cake with crème fraiche sorbetto, Texas blueberries & lemon balm 8

Bread crumb semifreddo with Texas peaches 8

Pistachio and ricotta cannoli with whipped lemon curd and rhubarb 8
Bomboloni with chocolate budino, banana puree, hazelnuts and coffee 8