seasonal menu — march

peekytoe crab yuzu gelee, kyoho grape,  17
assorted baby lettuce bacon, tiny tomatoes, green goddess  9
potato soup truffle cream, almond oil 9
burrata ravioli "bread salad"  15
foie gras apple jelly, thyme, brioche  17

organic egg dashi, fried chicken  17

young chicken green garlic, shiitake, lemon rice  19
linguini and clams udon noodle, garlic, bacon, littleneck clams  17
nancy's hand harvested scallops english peas, pomme puree, lemon  24
halibut morels, asparagus, lemon, miners lettuce  24
swordfish confit red pepper, caper relish, potato, cilantro 23
poached beef vegetable fricassee, bernaise 25

sides

crushed potato, cauliflower, mushrooms sautéed,
market vegetables, risotto, creamed spinach

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