Antipasti

Salumi misti – a tasting of house-made cured meats 19/29
Red Wattle Coppa, Ventricina Vastese, peach pit salame, hops salame

Calabrian chili and bacon pate, sobrasada and lardo crostini
One foie gras stuffed prune 1
Profound Farms greens with garlic, lemon, anchovy and olive oil 9

A Bar N Wagyu Basturma with arugula and Pecorino Sardo 15

Warm butternut squash pave with almonds and grapefruit 13

Porcini chorizo polpette with aioli 13

Sourdough crostone with braised cavolo nero and burrata 14

Puffers Petite oysters with horseradish mignonette 18/36

Teahive with chicories, pear and mint 14

Primi

Tagliatelle with Red Wattle pork ragu and broccoli raab 16/24

Risotto with celery root and foie gras 16/24

Ricotta ravioli with tomato, garlic and smoked chili 15/23

Gnocchi alla Romana with hedgehogs, Taleggio, Brussels sprouts and crispy shallots 16/24

Casarecce with a walnut and mushroom pesto 15/23

Taglierini cacio e pepe 15/23

Secondi

Cod with cauliflower, chard and olive/preserved lemon salsa verde 30

Red Wattle pork shoulder with mashed favas, escarole and an almond pesto 31

Duck leg confit with otto file polenta, hedgehogs, cippolini and broccoli raab 30

Dolci

Cartocci with pistachio cream and blood orange curd 9

Banana semifreddo with gianduja and coffee brittle 9

Olive oil cake with prune jam and burnt cinnamon gelato 9

Available to Take Home

Gianduja 7

Please inform your server of any allergies.
Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness.