DINNER RISOTTO and PASTAS Gnocchi Parisienne with Herbes De
\ = DINNER STARTERS English Cucumber Almond Gazpacho 12 Daily Oyster Selection ea / ½ doz 3/18 sorrel granita, chive oil, brioche crouton, dill, marigold minus 8 mignonette, chipotle cocktail, lemon Happy Boy Farms Organic Mixed Greens 11 Happy Boy Farms Fritto Misto 14 cucumber, radish, feta, grape tomato, rock shrimp, shishito pepper, picholine olive, green cabernet-oregano vinaigrette bean, cauliflower, caper remoulade Organic Tuscan Kale and Peach 14 Chesapeake Bay Blue Crab Cakes 20 academia barilla pecorino gran cru, pepitas, roasted arugula, fennel, grapefruit, remoulade, california shallot-sherry vinaigrette olive ranch extra virgin arbequina olive oil Prawns à la Plancha 16 Salt Spring Island Mussels 16 niçoise olive “granola”, meyer lemon, squid ink white wine, harissa butter, green onion, grilled bread compote Beets and Di Stefano Burrata 16 Grilled and Marinated Spanish Octopus 19 garlic purée, herbes de provence, avocado purée, fingerling potato, romesco sauce, mustard seed charred lemon, micro cilantro Seared Hudson Valley Foie Gras 24 Citrus Marinated Halibut Crudo 15 citrus, berries, vermont maple syrup, brioche toast, jimmy nardello pepper, sweet pepper jus, chive oil, mint purslane x HOUSE MADE PIZZAS Vegetarian Greek Pizza 20 Ōra King Salmon Pizza 22 marinara, mozzarella, niçoise-picholine, grape tomato, bellwether farms crescenza, mozzarella, red oregano, piquillo pepper, feta, red onion, lemon zest onion, fried caper, lemon zest, chive RISOTTO AND PASTAS Gnocchi Parisienne with Herbes de Provence 24 Corn and Chestnut
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