Antipasti 

Salumi misti – a tasting of house-made cured meats 19/29 -- Salame Norcino & Genovese, Red Wattle Coppa, Lonza,‘nduja, porchetta, soppressata and lardo

One foie gras stuffed prune 1

Honey gem lettuce, aioli, hazelnuts and herbs 9

Sun E Farms sunchoke soup with arugula and Meyer lemon 12

Truffled mortadella with focaccia 12

Veal tenderloin tartare with smoked tuna hearts and rye sourdough 16

Puffer’s Petite oysters with dill, cara cara orange and house-made, barrel aged colatura 18/36

Grilled cabbage and Castelfranco with Douceur du Jura, grapefruit and plum kernel oil 14

Red Wattle Culatello with apple and cress 16

Grilled veal tongue with arugula and salsa verde 15

Primi

Taglierini cacio e pepe with black truffles 25/50

Caciocavallo ravioli with broccoli raab and coppa di testa 16/23

Ricotta gnocchi with mushrooms, brussel sprouts and crispy shallots 16/23

Risotto with Cockles 16/23

Strascinati with braised veal cheeks, celery root and breadcrumbs 16/23

Duck egg raviolone, duck confit and endive 15

Secondi

Monkfish with cauliflower puree, brussel sprouts, preserved lemon, anchovy and crumbs 30

Larded Berkshire pork chop with chestnut sausage stuffed cabbage, apple and horseradish 35

Duck breast with turnips, Castelvetrano olives and cippolini 30

Wagyu NY strip with fingerlings, red onion and Harissa butter (for 2) 60

Dolci

Rosemary pot de crème with apple butter and walnuts 9

Toasted pain au lait with chocolate gelato, almond, cocoa nib and cara cara orange peel 9

Meyer lemon tart with whipped crème fraiche 9