FIRST

• LIGHTLY CURED HAMACHI

  grapes, pumpkin seed vinaigrette
  

  12

• BONE MARROW TOAST
  

  caramelized onion, thyme, gruyere, sicilian anchovy
  

  9

• FALL SALAD

  pears, smoked almonds, midnight moon, maple-squash vinaigrette

  13

• BABY KALE SALAD

  bagna cauda, lemon, cured egg yolk, parmesan

  13

• HOUSE-MADE STRACCIATELLA

  mission figs, hazelnuts, endive jam, boquerones
  

  15

• CHESTNUT SOUP
  

  vin santo-braised chicken annellini, marinated mushrooms
  

  14

• SPICY STEAK TARTARE*

  crispy sunchokes, peanuts

  12

SECOND

• RIGATURA
  

  braised goat, fennel, orange, yogurt
  

  13/24

• RICOTTA GNOCCHI

  roasted mushrooms, chives
  

  12/23

• TAGLIATELLE
  

  four-meat ragù, basil
  

  12/23

• KABOCHA SQUASH PANSOTTI

  duck leg, radicchio, bay leaf

  12/23

MAIN

• SEED ENCRUSTED HONEYNUT SQUASH
  

  grilled cabbage, brussles sprouts, sweet & sour currant jus
  

  18

• HALIBUT
  

  delicata squash, clams, bacon, chanterelles

  29

• *DAY BOAT SCALLOPS

  beets, stone fruit, oxtail

  29

• AMISH CHICKEN

  dirty farrotto, cauliflower, pickled raisins, caper jus
  

  24

• SUCKLING PIG

  boudin noir, apples, star anise, mustard greens
  

  27

• *NY STRIP
  

  trumpet mushrooms, duck fat tater tots,
  dashi-creamed spinach

  33