Dinner Menu

01— East Coast Oysters (6 or 12)

mignonette trio · lemon · fresh horseradish

Served cold on ice — minimal, elegant, and built for the first glass. Lemon and fresh horseradish alongside a trio of rotating mignonettes.

Spring mignonettes: champagne shallot, cucumber–gin, grapefruit & cracked pepper.

Pairs WithHouse Martini, Vesper

02— Burrata

English peas · mint · pistachio · grilled sourdough · lemon oil

Creamy but bright — torn burrata with English peas, mint, and pistachio over grilled sourdough, finished with lemon oil.

03— Tuna Crudo

citrus · olive oil · flaky salt · fennel pollen · herbs

The cleanest, highest-end appetizer on the menu — pristine tuna with citrus, olive oil, flaky salt, fennel pollen, and spring herbs.

04— Whipped Ricotta

hot honey · roasted grapes · thyme · grilled bread

Soft and shareable — whipped ricotta with hot honey, roasted grapes, and thyme, served with grilled bread. Slightly richer than the crudo.

05— Crispy Artichokes

lemon aioli · parmesan · herbs

Unexpected and seasonal — fried artichoke hearts with lemon aioli, parmesan, and herbs. Adds crunch and texture to the opening of the meal.

Pan-Seared Airline Chicken

English peas · charred leek · lemon beurre blanc · crispy shallot

Bone-in chicken finished with a bright butter sauce and spring vegetables. Elegant without trying too hard.

Duck Breast

cherry gastrique · roasted fennel · fingerling potato confit

Classic but not heavy. Cherry gastrique and roasted fennel keep the duck feeling seasonal — pairs beautifully with rye cocktails.

Beef Tenderloin

wild mushroom ragout · asparagus · red wine reduction

A smaller cut, plated with intention. Wild mushroom ragout and asparagus under a red wine reduction — the most luxurious item on the menu.

Chicken Parmesan (House Style)

fresh mozzarella · basil · vodka cream rigatoni

Not oversized Italian-American red sauce. A cleaner, thinner cutlet with restrained sauce and fresh mozzarella — think upscale trattoria.

Eggplant Parmesan

whipped ricotta · basil oil · parmesan broth

A vegetarian centerpiece rather than a substitute. Whipped ricotta, basil oil, and parmesan broth — layered, light, and built to become a signature dish.

Cacio e Pepe

bucatini · pecorino romano · black pepper

Traditional Roman pasta — bucatini coated in pecorino romano and cracked black pepper until glossy and silky.

Optional shaved truffle supplement available.

Spring Carbonara

guanciale · peas · pecorino · egg yolk

Guanciale, pecorino, and egg yolk with just enough spring pea to lighten the classic without losing its soul.

Lemon Ricotta Ravioli

brown butter · sage · toasted pistachio

Pillowy ravioli in brown butter and sage, finished with toasted pistachio. A spring menu essential — and likely the crowd favorite.

Mushroom Tagliatelle

wild mushrooms · thyme · parmesan cream

Wild mushrooms in thyme and parmesan cream — the earthier pasta option balancing the brighter dishes on the table.

Seared Salmon

herb farro · asparagus · preserved lemon

Herb farro, asparagus, and preserved lemon. The lighter protein on the menu — bright, clean, and built for spring.

Halibut

spring succotash · beurre blanc

Spring succotash and beurre blanc. Elegant and light — the refined counterpoint to heavier mains on the menu.

Roasted Cauliflower Steak

white bean purée · caper vinaigrette · herbs

White bean purée, caper vinaigrette, and spring herbs. A composed vegetarian main that earns its place at the center of the plate.

Crispy Fingerling Potatoes

rosemary aioli

Roasted until shatteringly crisp, served with a cool rosemary aioli for dipping.

Charred Asparagus & Lemon

lemon · flaky salt

Blistered over high heat, finished with lemon and flaky salt — simple spring on a plate.

Truffle Fries with Parmesan

truffle oil · parmesan

Hand-cut fries tossed in truffle oil and aged parmesan — indulgent but restrained.

Whipped Ricotta & Grilled Bread

grilled bread · olive oil · herbs

Silky whipped ricotta with olive oil and herbs, served alongside warm grilled bread.

Butter Lettuce Salad

shallot vinaigrette

Tender butter lettuce with a sharp shallot vinaigrette — clean, crisp, and meant to share.

Olive Oil Cake

whipped mascarpone · berries

Moist and barely sweet, with a tender crumb that lets good olive oil do the talking. Finished with whipped mascarpone and spring berries.

Affogato

espresso · vanilla gelato

Hot espresso poured over cold vanilla gelato — simple, immediate, and exactly right after a long dinner.

Dark Chocolate Pot de Crème

sea salt

Silky and deeply chocolate, served in a small cup with a pinch of sea salt to keep it from feeling heavy.