GOUGERE  4ea.

comte + black pepper

SWEET AMALIA OYSTERS (NJ)  24.

beet + ramp vinegar mignonette,
grilled lemon

CHILLED SHRIMP  26.

calabrian chili, napa cabbage,
fennel seed buttermilk

CHICKEN LIVER TOAST  18.

verjus poached rhubarb, country bread
salt + pepper peanuts

CRISPY OYSTER MUSHROOM  20.
fermented mushroom aioli

GOLDEN BEETS  18.

garlic yogurt, radicchio,
carrots, golden raisins

LITTLE GEM SALAD  18.

crispy shallots, fresh herbs,

lime leaf dressing

CHICKPEA PANISSE 18.

eggplant tahina, grilled broccoli,
saffron vinaigrette

SMOKED HAMACHI CRUDO  24.

ramp skordalia +

rhubarb sauce ‘vierge’

LANCASTER CARROTS  18.

sharp chevre, carrot harissa,

mint, guindilla peppers

GREEN GARLIC GNOCCHI  24.

guanciale, creme fraiche,

wild chive oil, potato crunch

OCTOPUS LYONNAISE  28.

bacon lardons, frisee,

soft boiled egg, trout roe

RICOTTA ROSETTE  28.

onion soubise, ramps,
sage, brown butter

HOKKAIDO SCALLOPS  38.

heirloom kale, pistachio pistou,

breakfast radish, preserved lemon

GRILLED BRANZINO  36./70.

artichoke barigoule rice + maine mussels sauce

SPAGHETTI ALLA CHITARRA  28.
braised duck leg, shiitake,

asparagus, pecorino de fossa

WAGYU BAVETTE STEAK  48.

caramelized sunchoke,

asparagus, bordelaise

HALF CHICKEN  38.

leeks, potato dauphinoise,

morel mushroom, sherry jus

CHEESEBURGER  26.

cornichon, american cheese,
dijonnaise, high street sesame roll

DESSERT

dirty chai pot de creme  10.

panna cotta  10.

hazelnut paris breast  22.