mixed nuts         5

marinated olives        8

babette’s sourdough with beurre sarrazin           10

finocchiona         12

farinata ripiena with strawberry and ubriaco rosso 16

tuna crudo with roasted peppers and scallop bagna cauda          24

chilled apricot soup with fennel and noyeaux        16

peach with country ham, bayley hazen, hyssop and peanut          21

cantaloupe melon with feta, hazelnut and marigold           18

costata di romanesco squash with pistou and yogurt           18

marigold ‘caesar’           18

rigatoni with melted heirloom tomato, dandelion and taleggio fonduta          30

bucatini all’amatriciana with guanciale, pecorino and fennel pollen           30

celeriac ‘parmigiana’ with preserved lemon, mint and pistachio           35

ny strip steak with roasted peppers, romano beans and horseradish          52

poulet rouge ‘under a brick’ with caraflex cabbage and celery salsa verde 36

rainbow trout with sauce ‘nantua’, crawfish and chanterelle 36