Menu
Snacks
Oyster
fermented hot sauce, horseradish, lemon, dill
Marinated Olives
citrus peel, rosemary
Dungeness Crab Arancini
scallion aioli, pickled pepper relish
Acme Bread and Butter
Starters
Local Albacore Crudo
Castelvetrano olive, cucumber, red onion, orange Urfa vinaigrette
Wood Oven Broccolini
tonnato, pickled onion, toasted seeds
Chicory Caesar
crispy prosciutto, roasted garlic croutons, shaved parmesan
Roasted Cauliflower
black tahini hummus, green chermoula, almonds, golden raisins
Arugula Salad
grapes, smoked blue cheese crema, dates, hazelnut dukkah, banyuls vinaigrette
Delicata and Rainbow Carrots
whipped goat cheese, cumin chhonk, pomegranate seeds, herbs
Pastas
Handkerchief
white bolognese, grana padano, black pepper, herbs
Squid Ink Gemelli
gulf shrimps, Nduja butter, preserved lemon, garlic breadcrumbs
Mafaldine
chanterelles, brown butter, meyer lemon panna, caciocavallo
Ricotta Cavatelli
duck ragout, currants, preserved orange, olives, celery
Entrees
Swordfish
crispy potatoes, romano beans, Calabrian chili aioli, olive tapenade
Seared Scallops
sunchokes, napa cabbage, pepitas
Grilled Bavette Steak
kale, turnips, trumpet mushrooms, rose harissa
Pork Chop
white bean ragout, grilled escarole, blood orange & fennel salad
Dessert
Apple Crostata
frangipane, whipped creme fraiche, spiced caramel
Guava Gateau Basque
whipped creme cheese, powdered sugar, sea salt
Gianduja Semifreddo
chocolate shell, Kahlua cream, candied hazelnuts
Limoncello Sorbet
mint oil, anise hyssop, sea salt