MENU

Menu items are subject to change on a daily basis due to availability, quality or boredom.

~ small plates great for sharing ~

Tomato Toast
12

Potatoes Paillasson, spring onions and herbs
8

‘Carolina Gold’ Rice and Butterbeans cooked in soft butter, with crushed garden leaves
12

Warm puree of turnips, steamed Gulf oyster, ‘Texas’ Tarragon, shallot, white pepper
12

~ small plates not as great for sharing ~

Raw and pickled cantaloupe served in cold, spicy melon broth, hibiscus leaf, and ‘ Banana’ peppers 
10

Lightly cooked, marinated ‘Persian’ Cucumbers with warm ricotta, almonds, and  ‘Shiitake’ mushrooms
12

Stracciatella soup with smoked hen broth, farm eggs, ‘Barese’ chard and flowering mustard greens
12

Baked semolina, Roman-style, with carrot escabeche, pecorino fonduta and honey
10

Italian Bread Dumplings with braised mustards, beans, and whey sauce
14

 

~ main dishes ~

French beans and onions stewed in white wine and basil, corn pudding and egg emulsion, cumin
16

Gulf Snapper with an aromatic broth, ‘Bloomsdale’ spinach pistou and ‘Meyer’ lemon
28

Braised Heritage Turkey, sauce suprême, ‘Tarbais’ beans
20

Shaved Loin and Rib of Wagyu, ‘La Ratte’ potatoes warmed in cultured butter, anchovy, grilled parsley
39

~ dessert ~

“Cannoli” stuffed with milk chocolate mousse, preserved calamansi, dried cherry, pistachio and whipped ricotta
7

Frozen Yogurt, satsumas and ‘Texas’ tarragon
12

Paris-Brest filled with sweet Swiss cheese cream, honey caramel
12

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk
may increase your risk of foodborne illness.