Menus
Lunch
Brunch
Dinner
TUESDAY-THURSDAY 4:30-9:00PM FRIDAY + SATURDAY 4:30-9:30PM subject to change
Bites
bread + butter 6
warm olives 5
crispy anchovy + sage 8
mortadella + grissini 15
black garlic knots 9
tonight’s crostini 16
smallish
ribollita, parmesan, toasted bread crumbs 15
fennel salad, belgian endive, treviso, parmesan 17
chicken liver mousse, blood orange marmalade, schmaltzy crackers 17
charred savoy cabbage, trout roe beurre blanc 16
gently poached shrimp, castelvetrano salsa verde, toasted pistachios 19
steak tartare toast, fish sauce, crispy capers, horseradish 20
lamb meatballs, celeriac tzatziki, sumac marcona almonds 19
grilled octopus, nduja vinaigrette, marble potatoes 20
romaine, tahini caesar, parmesan, boquerones, baguette crisps 18
pasta
spaccatelli, trumpet mushrooms, toasted buckwheat, leeks, egg yolk 26
tajarin, black truffle butter, parmesan 28
tomato bucatini, garlic, anchovy, toasted sesame challah crumbs 26
orecchiette, tuna, capers, pink lemon, garlic, parsley 27
smoked malt fazzoletti, duck confit,
mustard greens, parmesan 28
pizza
lemon ricotta, confit garlic, everything spice, dill 22
jersey tomato, mozzarella, basil, parmesan 21
crimini mushroom, tomato sauce, cantabrian anchovy, oregano 23
pepperoni, tomato sauce, burrata, calabrian chili, red onion, honey 23
fennel sausage, tomato sauce, roasted long hot peppers, broccoli rabe pesto 24
bigger
skate wing on the bone, seaweed butter, manila clams 38
grilled hanger steak, juniper reduction,
birchrun blue, wilted radicchio 40
roast chicken, garlic jus, kennett square mushrooms, anchovy-herb butter 34
green meadow pork chop, fermented black bean + cherry sauce, farm vegetable + herb slaw 42
leave it to us
75 per person
participation of the entire table is kindly requested