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Meze: 12 each
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LABNEH
za'atar, confit garlic, mint, pita
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MUHAMMARA
pomegranate molasses, walnut, focaccia
 
HUMMUS
marinated chickpea, chili, pita
 
BABAGANOUSH
tahini, pine nut, pickled red onion, pita
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GIARDINEIRA
mix of house pickles, seeded crackers
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GRILLED ARTICHOKE
calabrian chili & lemon aioli
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LOCAL OYSTERS
½ DOZ 20 DOZ 38
seasonal mignonette
 
BURRATA & SPECK 23
focaccia, whipped ricotta, balsamic, olive oil
 
LOCAL GREENS 16
pear, walnut vinaigrette, blue cheese, candied walnuts
 
ROASTED CARROTS 16
sumac yogurt, honey, dukkah
 
MUSSELS 20
n’duja, saffron-tomato broth, herbs, focaccia
 
GRILLED STEAK SKEWER 22
lavash, house pickles, romesco
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SAUSAGE RIGATONI 36
house spicy sausage, vodka sauce, roasted garlic ricotta,
herbed bread crumb
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RADIATORI 32
eggplant-almond pesto, heirloom tomato, ricotta salata
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LAMB RAGU 36
mafaldine, tomato, saba, pinenut
 
RICOTTA CAVATELLI 36
basil pesto, chicken-thyme sausage, grilled rapini, pecorino
 
DUCK BREAST 38
braised celeriac, sweet potato, chili, peashoots
 
HALIBUT 42
mussels, fingerling potato, saffron beurre blanc, smoked olives
 
SCALLOPS & PORK BELLY 40
roasted apple, fennel & herb salad, pickled ramp
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FARMER’S CHOICE 30
locally grown vegetables, chef curated daily
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RIBEYE 43
charred onion, shiitake, broccolini
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LAMB RACK 37
za’atar potatoes, charred leek, watercress, ramp pesto

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness
Cooked to order or served raw

Parties of 6 or more: one check and auto gratuity will be added