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

• CAMPANELLE
  

  cherry tomatoes, chilies, sea urchin
  

  17/33

• 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

• ROASTED GRAFFITI EGGPLANT
  

  sweet peppers, yogurt, hazelnut gremolata, spiced honey
  

  18

• RED SNAPPER
  

  delicata squash, clams, bacon, chanterelles

  29

• *DAY BOAT SCALLOPS

  beets, stone fruit, oxtail

  29

• AMISH CHICKEN

  dirty farrotto, romano beans, mission figs, sherry jus
  

  24

• SUCKLING PIG

  boudin noir, apples, star anise, mustard greens
  

  27

• *NY STRIP
  

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

  33