TO SHARE

Brioche — truffle butter · 7

Little Gems — breadcrumb | herb caesar | radish | parmesan | 6 min egg · 15

Brussels Salad — whipped salsa macha | maple & orange vinaigrette | parm | shallot | parsley | walnuts · 14

Cucumber Salad — cherry brined cucumber | lime crescenza | sweet pickled courgette | crispy leeks & garlic | dill · 18

Hokkaido Scallops — tempura fried | koji aioli | house cured ikura | scallion grass · 24

Crispy Potatoes — harissa mayo | pickled shallots | grana padano | micro cilantro · 14

Mushroom Arancini — wood fired mushrooms | porcini aioli | parmesan | chive oil · 18

Octopus — pan seared | fermented tomato & tamarind sauce | "veracruz" tapenade · 22

Mussels — chorizo | albarino | allium | aji amarillo butter | grilled bread · 18

Confit Lamb Ribs — lamb glaze | smoked tomato and poblano "relish" | mint · 25

HOUSE MADE PASTA

Campanelle — squash puree | pickled pear | crispy sage | warm spices | brown butter | gouda mornay · 30 (add guanciale · 7)

Agnolotti — braised bison | mushroom "duxelles" filling | garlic-shallot | bison jus | chive | parmesan · 34

Turmeric Cavatelli — merguez | heirloom tomato | mint | green peas | zhug | garlic aioli | radish · 32

Rigatoni — house hot italian sausage | parma rosa | stracciatella | fine chive | crispy garlic · 29

Bucatini — house cured chorizo | blue crab | clams | smoked tomato & kombu butter | clam broth | smoked corn · 38

ENTRÉE

Teres Major — variations of leeks | horseradish | herb oil | parmesan · 48

Seared Scallops — slow roasted fennel | blood orange | "veracruz tapenade" | furikake · 45

Half Chicken — creamy polenta | wood roasted mushrooms | cipollini | marsala jus | confit leg · 32

Braised Lamb Shank — orzo | sweet pea | zhug | moscato-lamb jus | tendrils · 43

Executive Chef Damian Eimann | Sous Chef David Martinez