Our new whole animal butchery program is in full effect this week. Whole Emigh lamb lands on Wednesday and we will use the whole animal for 3 dishes for the weekend: a tartare of lamb saddle, a roast leg of lamb, and an agnolotti of lamb shank! Our pork terrine this week is super tasty, with a delicious olive tapenade worked in and served with a mustardy salad, you should give it a go! In case you haven’t noticed, Eric has been busy! Oh, and we have carrot cake! See you soon:)

salad: little gem lettuces, WARREN PEARS, pecorino lucano, marcona almonds, lemon mint vin. 

Tuesday - Thursday (4-8PM)

Jimmy Nardello Peppers

Suppli

Pork Terrine

Wild Cali King Salmon Crudo

Pork Chop + Gailan

Rigatoni with Pork Ragu

Spinach Ricotta Ravioli 

Gnocchi with Wild Chanterelle Mushrooms

Carrot Cake

Friday - Saturday  (4-10pm)

Jimmy Nardello Peppers

Suppli

Pork Terrine

Wild CA Bluefin Tuna Crudo

Lamb Saddle Tartare 

Roast Leg of Lamb

Gnocchi with Wild Chanterelle Mushrooms

Rigatoni with Pork Ragu

Spinach Ricotta Ravioli 

Lamb Shank Agnolotti 

Carrot Cake

Tuesday 9/22: cremini + shiitake mushrooms, garlic, creme fraiche, raclette, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Herve Villemade ’24 Cheverny Blanc

Wednesday 9/23: baby yukon gold potato, garlic creme fraiche, raclette, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Mas Goma NV La Planta 

Thursday 9/24: san marzano tomato, baby spinach, garlic, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add italian sausage)

wine pairing: Le Ragnaie ’22 Rosso di Montalcino

Friday 9/25: san marzano tomato, fennel, garlic, mozzarella, pecorino toscano, pecornio sardo, esmee arugula, sicilian olive oil (+$8 add italian sausage)

wine pairing: Marco Pezzuto ’25 Nebbiolo d’Alba

Saturday 9/26: sweet corn, poblano chile, red onion, bulgarian feta, mozzarella, parmigiano reggiano, avocado crema, cilantro, lime (+$8 add chorizo!)

wine pairing: Frantz Saumon ’24 Cave Se Rebiffee Rose