Dinner

SNACKS

PLATES

FRIED CHICKPEAS herbs, moroccan spice.......................................................................... 5

BAGNA CAUDA raw seasonal vegetables, warm anchovy dip ............................................... 11

WARM OLIVES citrus, fennel. . ................................................................................................... 4

STEAK TARTARE crispy shallots, egg yolk, grilled bread. . ..................................................... 14

ANCHOVIES bread, butter, olive oil.......................................................................................... 5

KALE & ESCAROLE SALAD egg, bacon, breadcrumbs, caesar dressing....................... 12

CRISPY POTATOES smoked paprika, aioli............................................................................. 6

CAULIFLOWER-CAPER ZEPPOLE pickled pepper emulsion.. .................................... 7
CROQUETTA smoked mushroom, lemon, parsley.. ................................................................. 6

SHAVED CAULIFLOWER celery, celeriac, manchego, walnut .. ........................................... 11

MUSHROOM BURGER cheese, lettuce, tomato, onion, sauce............................................... 11
BURGER cheese, lettuce, tomato, onion, pickle, sauce................................................................ 11
BEEF & PORK MEATBALLS tomato, basil, parmigiano. . ..................................................... 12

TOAST
PAN CON TOMATE tomato, garlic, olive oil, sea salt..................................................... 5

SPINACH & RICOTTA GNUDI mushrooms, brown butter, sage. . ....................................... 14

BUTTERNUT SQUASH smoked yogurt, charred long hots............................................... 8

POTATO GNOCCHI clams, mussels, bacon, bottarga.............................................................. 19

CHICKEN LIVER sage, pickled shallot, guanciale................................................................ 8

SEAFOOD A LA PLANCHA scallops, shrimp, squid, lemon-aleppo vinaigrette........... 21

CHEESE + SALUMI

one for $7 // two for $13 // three for $19

SWEETS

served with condiments and bread

* S
 EL LES-SUR-CHER

[FRANCE]

goat, ash coated, soft + creamy

* N
 UVOLA DI PECORA

[ I T A LY ]

sheep, semisoft, earthy, sweet + balanced

* A
 GED GOAT GOUDA

[HOLLAND]

hard, aged 1-2 years, caramelly + crystalline

* B
 AYLEY HAZEN BLUE

[VT]

cow, raw milk, farmhouse blue, nutty + tangy

* O
 MA

[VT]

cow, soft, buttery + pungent

* N APOLITANA

[NY]

coarse ground, air dried + spicy

M E N D IA N TS clat chocolate............................................................................................... 7
CH OCOLAT E & H A Z EL N UT C R ME B R L E candied orange.................... 7

* S
 ALAME ROSA

[CA]

* F INOCCHIETTA

[NY]

mortadella-style with pistachio

WA LN U T B ROWN B UTTER C A K E roasted pineapple, maple yogurt.............. 7

tuscan-style salame with fennel seed +

fennel pollen

* R
 OSEMARY LONZA,

1 73 2 M E ATS [ P A ]

dry cured, berkshire pork loin

* C
 HORIZO IBERICO DE BELLOTA
[ S PA I N ]

rich nutty flavor, light spices + slightly smoky

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne
illness, especially if you have a medical condition. 

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