hamachi tartar avocado, chili lime vinaigrette 22 new zealand snapper carpaccio celery, grapes, olive oil, lemon 24* baked clams fermented hot sauce, herbed breadcrumbs 24 grilled octopus marble potatoes, romesco sauce, fried chickpeas 25 curry cauliflower soup apple, celery root, lemongrass, ginger, coconut milk 18

grilled broccolini feta, spicy cherry tomatoes 18 bibb lettuces market radishes, citrus, avocado, hazelnuts, green goddess 18 grilled delta asparagus broken egg, espelette, watercress 20 sweet 100 tomatoes persian cucumbers, red onion, mint, parsley, lemon yogurt, pita chips 19 burrata from puglia delicata squash, watercress, dukkah, pomegranate 23 kale caesar parmesan, anchovy, brioche, capers, black pepper, lemon 18 whole roasted cauliflower spice rub, green tahini 18

bucatini spot prawns, garlic, olive oil, chile flake 38 rigate spicy tomato, cream, grilled ricotta 26 add lobster 38 linguine littleneck clams, garlic, white wine, chili, italian parsley 28 pappardelle oxtail ragu, red wine, pecorino cheese 29 all of our pastas are handmade

pan roasted chilean sea bass marinated shell beans, grilled broccolini, lemon 42 pan roasted day boat scallops roasted brussels sprouts, bacon, sherry vinegar, mustard 38* new zealand grouper spicy tomato marmalade, tahini, oregano 39 roasted free range chicken mustard greens, grilled bread, yogurt-amba condiment 32 bone in heritage farms pork chop house made apple sauce, chicory fennel hazelnut salad 38 lamb chops smashed fingerling potatoes, braised tuscan kale, almond salsa verde 41 dry aged prime steak arugula, blistered cherry tomatoes, gorgonzola dolce, mashed potatoes 8oz filet 49/ 12oz ny strip 58/ 16 oz rib eye 56*

bub and grandma’s bread selection 7

chef de cuisine, david almany

*EATING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS OR MEAT INCREASES THE RISK OF FOODBORNE ILLNESS. PLEASE ALERT YOUR SERVER TO ANY FOOD ALLERGIES 6.21.18