APPETIZERS
artisan cheese plate — 10
prairie fruits farm ‘moonglo’ (raw goat, IL) and ‘appalachian’ (cow, VA)
6 minute duck egg —
first shoot 'sprue' asparagus, wrapped and grilled in rhubarb,
nasturium vinaigrette
la quercia proscuitto — 13
hazelnut, pickled white asparagus, passionfruit, coffee oil
grill-up of octopus and chorizo — 12
charred ramps, english peas, greek yogurt, black garlic
first spring salad — 12
young greens and radishes, citron poppy seed vinaigrette, lentil cracker
prairie fruits farm 'mouton frais'
mint creek farm lamb tartare — 12
smoked tomato, pea shoots, licorice, sunflower seeds
spring onion soup— 9
aerated comte, green almond, sourdough, onion 'ash'
ENTREES
pheasant and stinging nettle canneloni— 22
grilled hedgehog mushrooms, dates, olives, evalon goat’s milk cheese
parsnip "risotto" — 22
marcona almond, wild mushrooms, smoked pecorino, spring onion dashi
whole roasted porgy — 25
smoked jowel and passion fruit mignonette, periwinkle butter, orchard blossoms
gunthorp farm duck breast— 27
fresh chickpeas, hominey, sorrel, pickled mustard aioli, country ham,
sherry, cardamom
green garlic braised pork shoulder — 24
fava beans, heart of palm, pickled ramps, candied olive, mint
DESSERTS
kate’s spring ice creams
buttermilk-rhubarb, raspberry-rosewater and olive oil-pinenut -- with anise pizelle and tapioca, 10
carrot cake with anglaise, 8
goat’s milk custard
mexican chocolate, smoked almond brittle, lime meringue, brown butter cake, 9
milk chocolate brownie mast bros. chocolate marshmallow, honey graham ice cream, graham phyllo, 10
key lime pie with graham cracker & toasted meringue, 8
molten butterscotch cake
toffee cashew ice cream, date meringue, crème fraîche, 9
plate of assorted housemade cookies, 8