WEEK OF

01 FE B 2 016

FIRS T
H O U S E M A D E L E V A I N B R E A D c u l t u r e d butter & sea salt
CAST IRON CORNBREAD

r o s e m a r y - h o ney butter

F R E S H L Y M A D E R I C O T T A s e s a m e , h o n e y, sumac

-4-

-6-8-

C A U L I F L O W E R P O P C O R N r i c e f l o u r batter, smoked paprika, chickpea tahini

F R I E D H O M I N Y C A K E S a v o c a d o m o u s s e, house hot sauce, radish, cilantro

-8-

-8-

L I T T L E S A U S A G E S k a f f i r l i m e c h i l i jam, herb salad, toasted rice powder

CRISPY RILLETTES

p o r k c o n f i t , h o ney mustard, B&B pickles

C H I L L E D G U L F P R A W N S s m o k e d t o m ato cocktail
T O D A Y S O Y S T E R S g r e e n a p p l e , s c a l lion kimchi

-8-

-8-

-14-14-

C H A RC U T ERI E P L A T ES

V EG ETA B LE // Cecci b e a n s a u s a g e, M u shro o m car p accio, C a ulifl o w er Tar t are

L A N D // H erit a g e h a m, Co p p a di Te st a, D uck Liver M o u ss e

-16-

-17-

SE A // S m oke d Tro u t Rillette s, Octo p u s Torch o n, Shri m p B o u din -18-

SE CO N D
L I T T L E G E M S b u t t e r m i l k d r e s s i n g , p ickled egg, sprouts

-13-

M A R K E T L E T T U C E S b a k e d c h e d d a r , p epitas, roasted squash

-13-

M I X E D C H I C O R I E S c a s t e l v e t r a n o o l ives, fried capers, red onion, breadcrumbs

R O O T S & B U R R A T A b a b y c a r r o t s , b e ets, pistachio puree, onion escabeche

-13-

-15-

M A R K E T C R U D O g r i l l e d c u c u m b e r , f i s h sauce, toasted rice, herbs -16U N I B U T T E R P O A C H E D S H R I M P s m o k e d tomato, scallions, cilantro, toast -19B O W L O F N O O D L E S f r e s h t a g l i a t e l l e, braised rabbit, oyster mushrooms, egg yolk
PORK BELLY & OCTOPUS

- 18-

a p p l e s o u b ise, spicy kraut, pickled mustard seeds -19-

M A S A H A R I N A D U M P L I N G S c h i l i b r a i s e d pork, radish, cilantro -18P O T A T O G N O C C H I l o b s t e r b o l o g n e s e , burrata, old bay breadcrumbs

-22-

T H I R D
M A R K E T F I S H c h a r r e d l e t t u c e , t a rragon aioli, salsa verde
G R I L L E D 1/ 2 C H I C K E N c h i c k p e a p a n i sse, spiced yogurt, arugula

-29-26-

R A B B I T f r i e d - c o n f i t l e g , s m o k e d loin hotlink, grits, giblet gravy

H E R I T A GE P O R K c i d e r g l a z e , s u n c hoke puree, flowering broccoli

-38-

-30-

H A N G E R S TE A K c r u s h e d p o t a t o e s , p a prika butter, horseradish crme fraiche -29-

C O N S U M I N G RAW O R U N D E R C O O K E D M E ATS , P O U LT RY, S E A FO O D , S H E L L F I S H , O R EG G S M AY I N C R E AS E YO U R R I S K O F FO O D B O R N E I L L N ES S , ES PEC IA L LY I F YO U H AV E A M E D I CA L C O N D I T I O N .