Nose to Tail Menu:

White Wine Braised Lamb Neck
Ricotta Gnudi, Parmesan Broth, Roasted Radish & Toasted Hazelnuts

Farro Stuffed Chicken Leg
Fiddlehead Ragout, Radish Greens & Chive Vinaigrette

White Chocolate-Rhubarb Pot de Creme (v)

$36

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Root to Leaf Menu:

Asparagus Gratin (v)
Chive Bechamel, Cured Egg Yolk, Fried Capers & Rye Crumbs

Fiddlehead Ferns & Poeled Radish (v)
Brown Butter Farro, Parmesan Broth, Radish Top Pistou & Toasted Hazelnuts

White Chocolate-Rhubarb Pot de Creme (v)

$30

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DINE-IN 5PM-9PM