| split pea soup with pancetta, sour cream and breadcrumbs | 8.00 | ||
| mixed chicory lettuce with dates, walnuts, parmesan and sherry vinaigrette | 8.75 | ||
| marinated artichokes with pancetta, sheep’s milk feta and celery root | 12.00 | ||
| raw dayboat scallops with pickled beets, satsuma mandarins and orach | 13.00 | ||
| steamed manila clams with fennel sausage and spicy chilies | 11.50 | ||
| chicken liver mousse with an arugula salad | 9.50 | ||
| goat cheese and sorrel stuffed pasta with lime butter and chives | 13.00 | ||
| Entrees | |||
| petrale sole with trumpet mushroom chowder, portuguese cabbage, and parsley purée | 25.00 | ||
| maine skatewing with parsnip purée, brussels sprouts, bacon and an olive and meyer lemon relish | 26.00 | ||
| oven roasted chicken with fingerling potatoes, green garlic, erbette chard and shaved fennel | 20.00 | ||
| coffee rubbed pork shoulder with creamy hominy and braised greens | 24.00 | ||
| pan roasted bavette steak with barley, turnips, roasted scallions and horseradish sauce | 25.00 | ||
| baked mushroom cannelloni with nettles, cippolini onions, beech mushrooms and arugula | 19.00 | ||