DINNER

Small plates for the table: Rosemary focaccia - garlic, parmesan | 5 House dips - smoked eggplant, ricotta cheese, hummus, lavash | 8 Cod salad shredded red cabbage & cucumbers, lemon confit, pickled tomato | 7 Burrata - aged balsamic, oven roasted tomatoes, unfiltered olive oil | 13 Cauliflower salad golden raisins, pickled red onions, toasted almonds, coriander vinaigrette | 8 TESSA Salumi board lomo, duck saucisson, speck and saucisson cuit | 14 TESSA Cheese board, a Saxelby cheese selection | 3 for 14 | 5 for 20

Appetizers: Pistou Soup spring vegetables, basil pistou, ditalini pasta, ciabatta crostini | 11 Grilled Atlantic rouget - fennel marmalade, espelette pepper | 12 Market Salad - escarole, arugula, shaved fennel, artichokes & radishes, citrus vinaigrette | 12 Razor clam escabche - piperade, toasted marcona almonds | 14 Venison carpaccio - pistachios, arugula, shaved parmesan, blood orange | 16 Octopus a la plancha yellow squash caponata, green olive tapenade | 17 Braised pork belly provenale - confit turnips, tomato jam, garlic pork jus | 15

Pasta & Risotto: Linguine - Tasmanian pepper & lemon, parmesan basil crunch | 11/16 Spaccatelli - Maine Lobster Civet, chanterelles, tarragon emulsion| 19/29 Cavatelli - Rabbit & Pancetta Ragu, smoked cipolini onion | 16/26 Stuffed shells - Swiss chard & spinach, zucchini romesco | 13/21 Green asparagus risotto, asparagus coulis, ricotta cheese | 14/22 Scallop with lemon risotto, chorizo crust, English peas | 18/28

Entres: Baked black bass lemon crushed potatoes, braised fennel, sauce vierge | 28 Roasted monkfish loin - lentil, quinoa & pancetta pilaf, mustard agrodulce | 27 Roasted free range chicken breast - mashed potato, fava beans, chicken jus | 25 Braised Berkshire pork cheeks - pecorino polenta, parmesan emulsion | 27

From the Grill: Swordfish citrus & caper gremolata, artichoke barigoule | 31 Strip steak frites - Barolo & green peppercorn sauce, braised shallots & charred radicchio | 38 Slow roasted leg of lamb - zucchini succotash, spring garlic, savory lamb jus | 28 TESSA Burger - Angus beef & pancetta, taleggio, house made rosemary fries | 19 Cte de Buf for two certified Angus beef, grilled or roasted, side of your choice | 48pp

Sides - 8 Spinach & Tuscan Kale Broccoli Rabe, lemon, garlic, fresh cayenne House made fries, rosemary salt Charred Asparagus, blood orange & almonds Roasted Carrot & bee pollen gastrique Garlic Mashed Potatoes

Executive Chef: Cedric Tovar

Consuming raw or undercooked fish, shellfish, eggs, or meat increases the risk of food borne illnesses. A 20% gratuity will be added to parties of 7 or more.