Spring has sprung! English peas are in, and they are all over our menu. New house salad is my favorite of the year: best little gems on the planet, super sweet English peas, crunchy sugar snaps, French goat cheese, and a herbed up twist on our classic lemon mint vinaigrette. Asparagus is all over the menu, we have PREMIUM Zuckerman Farm’s asparagus in this week and it is excellent. Spring lamb, more cured trout, and some swordfish! See you soon:)

salad: little gem lettuces, english peas, sugar snap peas, chabichou, pine nuts, herby lemon vin. 

Tuesday - Thursday (4-8PM)

White Asparagus Salad

Zuckerman Farms Asparagus, Gribiche, Pancetta

Cured Rainbow Trout

Swordfish with English Peas

Duck Ravioli 

Spinach Ricotta Lasagna

Cacio e Pepe

Friday - Saturday (4-10pm)
White Asparagus Salad

Zuckerman Farms Asparagus, Gribiche, Pancetta

Cured Rainbow Trout

Spring Lamb Skewers with English Peas

1/2 Roasted Chicken 

Spring Lamb Agnolotti 

English Pea Ravioli 

Bucatini alla Vongole 

Artichoke Lasagna 

Rhubarb Tart

Tuesday 3/31: local asparagus, green garlic, spring onion, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 pancetta)

wine pairing: Mas Goma NV La Planta 

Wednesday 4/1: san marzano tomato, baby spinach, garlic, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add Italian sausage)

wine pairing: Losierra ’23 Syrah

Thursday 4/2: Zuckerman Farms asparagus, jersey milk ricotta, mozzarella, parmigiano reggiano, sugar snap peas, baby arugula, meyer lemon mint vin. (+$8 add pancetta)

wine pairing: David Trousselle ’23 Aligote 

Friday 4/3: baby yukon gold potato, king richard leeks, creme fraiche, raclette, mozzarella, parmigiano reggiano, olive oil, fresh herbs   (+$8 add pancetta)

wine pairing: Frantz Saumon ’23 Cave Se Rebiffe Rose

Saturday 4/4: cremini + shiitake mushrooms, creme fraiche, fromage blanc, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Domaine Tripoz ’23 Macon-Vinzelles