Tonight’s Menu
house marinated olives
4
house charcuterie
selection of house cured meats, pickles, mustard
15
handmade bigoli
lemon sausage, pea tendrils
12
shadowbrook farm’s field green salad
chive vinaigrette, grilled pork belly, pickled green garlic, chèvre
12
braised wagyu shortrib
spring pea, confit yukon potato salad, sauce rouille
12
aparagus sformato
farm egg yolk, crème fraîche fonduta, breadcrumb, arugula
11
sausage stuffed p.e.i. mussels
spicy tomato broth, asparagus mousse, parsley salad
12
main course
roasted pig’s head
creamy polenta, kohlrabi, bok choy, espelette pepper
55 (for 2)
seared rhode island diver scallops
romesco, spaetzle, baby spinach, royal red shrimp, garlic scapes
28
dayboat fort lauderdale escolar
brown butter turnips, chicory, green lentils, beef tongue pastrami
27
dakota harvest lamb
cauliflower, roasted nantes carrots, braised shoulder, carrot top pesto
28
sander’s farm rabbit 2 ways
black eyed peas, dandelion, crispy leg, carrot purée, mulberries
25
majinola ranch wagyu hanger steak
potato cream, asparagus, roasted spring radish, crispy poached farm egg
29
we proudly source local meats and produce whenever possible and would like to give special thanks to all of our local grower/producer partners: squeaky green organics, rhizosphere, honey creek farms, shadowbrook farms, clementines p&p, bedford gardens, blooms organics, le quartier, madonna school, t.d. niche farm, majinola ranch, plum creek farms, sanders farms, birdsong farms, dakota harvest lamb. eating raw or undercooked food increases your chance of foodbourne illness. gratuity is added to parties of 5 or more. no split checks. menu may change according to availability.
