Sample Menu

APRIL 4 2023

Quicktab: Lunch/Dinner Menu


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Dinner First Courses

Dinner Second Courses

Dinner Prix Fixe

{all the small things}

li'l biscuits, fancy italian ham, black truffle cheese 10

wild garlic, english pea & cornmeal fritters, fennel ranch* 10

deviled eggs, “au classique”* 10

{cheese thing}

the big cheese, evoo crostini/wildflower honey/ castelvetrano olives/ candied pecans/ preserves* 24

add cured meats +10

{green things}

spring greens caesar, lemon-peppercorn dressing, parmigiano, crunchy bread* 12

arugula salad, sicilian lemon oil, fig vincotto, pistachio, chestnut mushroom, truffle cheese 12

pea shoots, shaved market vegetables, spring garlic-goat cheese ranch, crispy quinoa 12

{things you didn't know you wanted}

burrata, sweet charlie strawberries, RGOO, toasted pistachio, balsamico 15

chilled shrimp, canellini beans, bouqhino peppers, lemon-oregano citronette 16

carne cruda, shaved beef tenderloin, piemontese hazelnuts, hazelnut oil, shaved pecorino staginato2* 16

bay scallops, pan roasted, pinenut, wild garlic, lemon-brown butter, balsamic 17

nc bluefin tuna, red miso-citrus “bagna cauda”, shoots, flowers* 18

sweet potato, hernandez sweet potato, calabrian sausage, whipped ricotta, crushed pistachio 14

{pasta things}

mushroom quadratini, porcini, shiitake & champignon de paris mushroom, mascarpone 24

plin piemontese, roasted pork & veal filling, parmigiano crema, veal jus 24

lemon tagliatelle, nc crabmeat, confit tomato, espelette pepper, buro fuso, pangratatto 25

almost cacio e pepe, ricotta-parmigiano gnocchi, whipped ricotta, cracked black pepper, egg yolk 24

pappardelle, pastured pork ragu bolognese, parmigiano zabaglione 24

agnolotti, sping onion, herb & ricotta, wild ramps, english peas, black truffle cheese 24


{bigger things) ,

roasted monkfish, english pea, pea shoot coulis, wild ramps, butter poached pamlico crab 34

striped sea bass, roasted chestnut mushrooms, asparagus, florence fennel, thyme, baslamico 34

caramelized duck, sweet charlie strawberries, hakurei salad turnips, pinenut mousse, duck jus* 36

la bistecca americana, large format bone-in ribeye for two, veal jus, fried brussels “cacio e pepe”*# 95


{side things}

dirt candy, toasted pistachio aillade 10

fresh dug potatoes, duck fat, foraged ramps, parmigiano aioli* 10

organic polenta, whole lotta parm 10


{spontaneous things}

chef's tasting menu, vegetarian , pasta, or vegan tasting menu {prepared for entire table}* 75/pp

wine pairing +48/pp