DINNER
ANTIPASTI
Warm marinated olives with assortment of Chop Salumi 16
Fire roasted carrots, curry yogurt, fried capers 7
Marinated beets, pistachio butter, chicores, grapefruit, pork belly croutons 10
Bruschette shaved NY strip, mascarpone, boschetto, truffle oil 4
Bruschette with butter-poached radishes, mint, Pecorino 5
Chicken liver mousse, crostini, house-pickled vegetables 4
PRIMI
Coriander and mint risotto, Manilla clams, aleppo 14
Charcouterie Board (server detailed) 21
Wild watercress, shaved raddish, pine nuts, chervil, verjus vinaigrette 10
Polenta with foraged mushroom sauce 13
Pizzette with fiddlehead ferns, ramps, guanciale, mozzarella, wild watercress 13
Latitude 45 butter leaf lettuce, candied hazelnuts, fried croutons, Rouge Creamery blue, buttermilk vinaigrette 10
Artisan cheese board: Rouge Blue, Cypress Humbolt Fog, Pecorino Toscano, all with accompaniment 13 (5 each)
SECONDI
Orecchiete alla carbonara, agnello salsiccia, castelvetrano olives, spinach, spring mint, Pecorino 22
Lasagna alla bolognese 20
Paparadelle, rhubarb, port, wild boar 24
Pan seared halibut, aigo bouido, fiddlehead ferns, young fennel, salsa rustica, ciabatta 31
Smoked Mt. Shadow pork loin, French green lentils, preserve lemon, asparagus 22
Grilled NY steak, chicory jam, charred ramps new potatoes, aceto balsamico 28
Ricotta gnocchi, lavender preserve Meyer lemon oil, roasted garlic, Pecorino, braised kale 22
DOLCI
Chocolate and hazelnut Marquis cake, olive oil ganache, hazelnut lace cookie 9
Lemon meringue tart, rosemary pasta frolla 8
Ricotta zepolles, espresso pot de creme, warm chocolate sauce 10
Affogato - house-made vanilla served with a shot of Illy espresso 7
House-made gelato 6
Dinner Served 5pm
Wednesday - Sunday
READY FOR A TASTE OF SPRING?
Early spring favorites are already being featured on the menu. Look forward to local treasures such as nettles, wild watercrest, mushrooms, ramps, and fiddlehead ferns!
