Dinner Menu
PANE
Boogie Lab Sourdough & Focaccia with Smoked Peppercorn-Goat Butter | 10
Supplements
Rampy Goat Cheese | Fennel Pollen,
Lemon Argumato | 6
Crema di Funghi | TAKE Mushrooms, Black Truffle, Black Garlic, House Ricotta | 8
Carrot Butter | Limestone Rosemary, Saba | 6
INSALADA
Caesar | Vertical Acres Red Romaine, Bagna Cauda, Roasted Garlic, Ciabatta Chips, Pecorino,
Cured Duck Egg | 15
Beats | Good Life Farms Arugula, Fireplace Beets, Badger Beet Raisins, Pistachio, Ricotta Salata,
Barolo Vinaigrette | 14
Caprese | Buratta, 80 Acres Frisse, Preserved Dwarf Tomato, Opal Basil, Tomato Vinegar, Dulse, EVOO | 17
ANTIPASTO
Oysters of the Moment | MP
Plancha Artichoke | Lemon Argumato
Green Garlic Aioli, Smoked 80 Acres Tomato | 18
Berkshire Pork, Veal And Wagyu Meatballs |
Straticella, Mom’s Pomodoro,
QCF Basil, EVOO | 16
Speck Alto Adige | Goat Butter, Sour Dough
Focaccia, House Olives,
Grilled Guindilla Peppers | 18
Wood Grilled Wild Blue Shrimp | Radicchio,
Nduja Butter, Fennel Pollen, Fava Bean | 19
Hollander Mussels | Smoked Fennel, Calabrian
Chile, Passata, Fregola Sarda, Marjoram | 17
Formaggio Of The Day | Chef Driven Seasonal
Offerings with Accoutrements | MP
Old Major | Fennel Sausage Stuffed Banana
Peppers, Kyle’s Vodka Sauce, Sheep Cheese,
House Giardiniera | 17
Tuna Carpaccio | Preserved Lemon, Green Olive,
Cobanero Chile, Fermented Coriander, Cress,
Smoked Salt | 20
Warm Olives | SDT Peppers, Smoked Star Anise, Charred Orange, Black Pepper | 10
PASTA
Spring Lamb Lasagna | Smoked Anise, Dandelion Green, Nira Chive, Ricotta, Shiso Pangrattato | 29
“OG Alfredo” | 83 % Butter, 24 Month Parmesan
Reggiano, Zanzibar Peppercorn,
Hand-cut Pasta | 25
Bucatini Carbonara | Duck Egg, Jowl Bacon, Truffle, Pecorino, Sage | 26
Goat Cheese Gnudi | Grilled Artichoke, Asparagus, Fava Bean, Spring Onion,
Crunchy Garlic | 27
Mafaldine | Bolognese, Speck, Smoked Oregano, Parmesan Reggiano | 28
CONTORNI
Fingerling Potato | Cipollini Onion, Truffle, Pecorino,
Crispy Sage | 13
Burnt Carrots | Ricotta Salata, Brown Butter,
Grape Must, Smoked Almond | 14
Grilled Eggplant | Buffalo Burrata, Pistachio Pesto,
Preserved Tomato | 15
Wood Grilled Asparagus | Brown Butter/Jowl Bacon
Vinaigrette, Sunny Duck Egg, Ramp | 16
CARNE
“Steak Jess’s Way” | 6 oz Prime Picanha Wood
Grilled to Medium Rare, Spicy Vincotto, Spaghetti Pomadora, Truffle, Pecorino | 52
Westholme Wagyu Fillet Mignon | Two 4 oz
Medallions, Gorgonzola Dolce Espuma,
9 Year Balsamic | 65
Wood Grilled Hokkaido Scallops | Brown Butter
Piccata, Grilled Artichoke, Smoked Tomato | 59
Free Bird Half Brick Chicken | Lemon,
Burnt Fennel, Castelvetrano Olives, Artichoke,
Sun Dried Peppers | 31
Meishan Pork Special of the Day | Ginger Snout Farms Pasture Raised Heirloom Pork | MP
Wood Grilled Manchester Farms Quails | Pomegranate Vincotto, Piquillo Peppernata | 31
Spring Lamb Chops | Porcini-Black Garlic Crust, Salsa Verde | 32
Carne Special of the Day | Wood Grilled | MP
*Consuming raw or undercooked meats, poultry, seafood, seafood, shellfish, or eggs may
increase your risk of foodborne illness, especially if you have certain medical conditions.
The following major food allergens are used as ingredients: Milk, Egg, Fish,
Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soy, and Sesame. Please notify
a food employee for more information about these ingredients.
