SUBJECT TO CHANGE
BITES
CAPUTO BROTHERS’ STRACCIATELLA TOASTS 8.5
charred & pickled eggplant
CRISPY CHICKEN NUGGETS 10
spicy mustard, agrodolce
SMOKED TROUT CAVIAR 14
dilled cucumbers, bagel chips
RAW BAR
SEASONAL OYSTERS 3.75 ea.
gazpacho vinegar
SURF CLAM 10
radish, pickled apple
SEA SCALLOPS 16
parsley kimchi
TO START
FIRST OF SPRING GREENS SALAD 16
ginger creme fraiche, kale crisps, luobo radishes
CHARRED OCTOPUS 18
sweet & sour glaze, thrice-cooked potatoes
GRILLED CARROTS 16
green coriander seed, yogurt, pickled ramps
CRAB-APPLE SOUP 16
crispin apples, peekytoe, bay leaf
“VITELLO TONNATO” 18
veal carpaccio, raw tuna, tonnato sauce
SMOKED SQUAB 21
cherries, green almonds, heirloom chicories
HAND-MADE PASTA
RAMP GNUDI 16/26
shy brother’s cloumage, patience dock, buttermilk
BURNT GRAINS PAPPARDELLE 18/28
wild boar ragu, olives, preserved lemon
BLACK & WHITE PICI 18/28
fruits of the sea, aji dulce
AGNOLOTTI 19/29
sicilian pistachios, jersey rabbit
MAINS
BRANZINO “EN CROUTE” 28
artichokes, spiced tamarind broth
SMOKED CIOPPINO 32
sepia, spring vegetables, grilled sourdough
ROASTED SKATE 28
clams, smoked fingerlings, chorizo, parsley sauce
DRY-AGED GUINEA HEN 34 (house menu supp. 4)
dirty rice, herb salad
ROAST PORK 32
broccoli rabe, butternut squash, chow-chow
PASTRAMI LAMB 38 (house menu supp. 8)
rye bread salad, sauerkraut, caraway
AGED NEW YORK STRIP STEAK 40 (house menu supp. 10)
earth-baked potato, sour cream & onion
TONIGHT’S FEASTS FOR TWO (05/21/2013) (limited availability and subject to change)
WHOLE MUSCOVY DUCK, szechuan peppercorn-coriander glaze, duck meatballs, confit with broccoli rabe, prosciutto with bitter spring greens 44 pp (house menu supp 10)
MID-ATLANTIC SEAFOOD FEAST, crispy whole black bass, watercress salad with mint & basil, mahogany clams casino, seaweed-cucumber salad, fritto misto, crab “cakes” 44 pp (house menu supp 10)