Week of August 10

A short menu, cooked well.

We print a new card every Tuesday. Ask about tonight’s fish and the wine we opened for the staff.

Warm olives & citrus peel

Castelvetrano, rosemary, chili oil

9

Chicken liver toast

Sourdough, pickled shallot, mustard seed

14

Little gem salad

Anchovy dressing, breadcrumbs, pecorino

16

Egg yolk tagliatelle

Brown butter, lemon, black pepper

24

Steelhead, grilled over oak

New potatoes, dill, crème fraîche

32

Pork shoulder

Charred cabbage, apple mostarda

34

Dry-aged ribeye for two

Bone marrow butter, grilled onions — limited

86

Olive oil cake

Citrus, whipped cream, sea salt

12

Buttermilk panna cotta

Macerated berries, fennel pollen

12