GOUGERE  4 ea.

comte + black pepper

TUCKERS ISLAND OYSTERS (NJ)  24.

strawberry gazpacho mignonette,
grilled lemon

CHILLED SHRIMP  26.

calabrian chili, napa cabbage,
fennel seed buttermilk

CRISPY OYSTER MUSHROOMS  20.

sunchoke miso aioli

STEAK TARTARE  28.

pickled ramp remoulade,
horseradish, cheddar beignets

SMOKED HAMACHI CRUDO  24.

ramp skordalia +
rhubarb sauce ‘vierge’

LANCASTER CARROTS  18.

sharp chevre, carrot harissa,
mint, guindilla peppers

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

BAKED TOP NECK CLAMS  20.
scallops mousseline +
gribiche beurre blanc

WARM ASPARAGUS SALAD  24.

brassicas, crispy pig’s feet,
egg yolk bottarga, mustard

CHICKEN LIVER TOAST  18.

verjus, rhubarb,
salt + pepper peanuts

SPAGHETTI ALLA CHITARRA  26.

smoked lamb belly, agretti
pecorino di fossa

GREEN GARLIC GNOCCHI  24.

guanciale, creme fraiche,
wild chive oil, potato crunch

RICOTTA ROSETTE  28.

onion soubise, ramp greens,
sage, brown butter

GRILLED BRANZINO  36.

artichoke barigoule rice +
maine mussels sauce

OCTOPUS LYONNAISE  34.

bacon lardons, frisee,
soft boiled egg, trout roe

HOKKAIDO SCALLOPS  38.

heirloom kale, pistachio pistou,
spring radish, preserved lemon

WAGYU BAVETTE STEAK  48.

caramelized sunchoke, bulb onion,
asparagus, bordelaise sauce

HALF CHICKEN  38.

leeks, potato dauphinoise,
morel mushroom jus

CHEESEBURGER  26.

cornichon, american cheese,
dijonnaise, high street sesame roll

DESSERT

dirty chai pot de creme  10.

panna cotta  10.

hazelnut paris-brest  22.