More asparagus this week, this time from Zuckerman Farms! On the small plates and pizza on Saturday. We’ve been getting some beautiful rainbow trout in, slowly curing it in rice, and serving it with a whipped dill creme fraiche and potato chips. It’s really excellent. Whole new set for weekend pastas: Fresh Maine Lobster, Duck Ravioli, and Artichoke Lasagna! Super excited for this week. See you soon:)

salad: little gem lettuces, asian pear, pecorino sardo, marcona almonds, lemon mint vin

Tuesday - Thursday (4-8PM)

Asparagus

Cured Rainbow Trout

Black Cod with Green Garlic

Tagliatelle with Oxtail Ragu

Tortelloni Burro e Oro 

Cacio e Pepe

Pavlova, Rhubarb, Strawberry

Friday - Saturday (4-10pm)
Asparagus

Cured Rainbow Trout

1/2 Roasted Chicken with Mustardy Potato Salad

Tagliatelle with Fresh Maine Lobster

Duck Ravioli 

Spinach Artichoke Lasagna 

Mafalde Corte al Pesto Genovese 

Pavlova, Rhubarb, Strawberry

Tuesday 3/24: san marzano tomato, baby spinach, garlic, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 Italian sausage)

wine pairing: Losierra ’23 Syrah

Wednesday 3/25: baby yukon gold potato, poblano chile, red onion, feta, mozzarella, parmigiano reggiano, avocado crema, cilantro, lime (+$8 add Italian sausage)

wine pairing: Mongarda ’23 Prosecco Col Fondo

Thursday 3/26: broccolini, red onion, garlic, prairie breeze cheddar, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: David Trousselle ’23 Aligote 

Friday 3/27: cremini + shiitake mushrooms, scallions, garlic, mozzarella di bufala, parmigiano reggiano, miso shoyu glaze, fresh herbs (+$8 add pancetta)

wine pairing: Marie Thibault ’22 Sparkling Chenin Blanc

Saturday 3/28: Zuckerman Farm’s Asparagus, spring onion, green garlic, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Marie Thibault ’21 Premier Nez