marinated olives      8

mixed nuts      5

proscuitto san daniele     12

güeyu mar conservas  mp

babette’s sourdough bread and butter       10

farinata ripiena, black garlic, stracciatella, maine uni        21

kohlrabi, beets, shiitake, walnut, bayley hazen, horseradish    18

marigold ‘caesar’, gin cured trout caviar     18

beef and spot prawn hache, spinach, nasturtium-oyster sauce       24

roasted asparagus, salsa di noci, anchovy, pecorino romano        18

fennel, orange, almond, black sesame, fennel pollen 18

bucatini aglio e olio, pink shrimp, peperoncino, green garlic        28

rigatoni, tallegio fonduta, peas, beech mushroom, lovage, algues      29

celeriac ‘parmigiana’, lemon conserva, pistachio, salsa verde 29

ny strip, olive oil crushed potatoes, creamed nettles         38

turbot, morels, bacon lardons, golden chard 36

starting may 15th, we will also offer a 5-course and 7-course tasting menu in addition to the a la carte menu

5 courses - $85/person 7 courses - $120/person

not offered on sundays. make your reservation online.