FIRST
KALE SALAD
wilted kale, sweet potatoes, hemp seeds, vegan buttermilk apple vinaigrette, pickled red onion, parmigiano reggiano | 18
BEETS + BERRIES
smoked beets, mixed berries, goat gouda, radish, arugula | 18
CRUDO
hamachi, blood orange aguachile, mango, cucumber, lime, peanut, aji amarillo | 23
SPANISH OCTOPUS
white bean purée, romesco, potatoes, preserved lemon | 25
CAULIFLOWER
roasted cauliflower, fermented red pepper, kimchi | 18
COUNTRY PÂTÉ
duck confit, pork belly, pistachio, rosemary bread pudding, hot mustard oil, apple + radish | 21
RISOTTO
carnaroli rice, butternut sqash, rosemary oil, pepitas, parmigiano reggiano | 20
SECOND
ATOLE DE GRANO
masa harina, blue posole, hominy, fresh corn, poblano, delicata squash, preserved lime, cilantro, tempeh | 36
RIGATONI
smoked carrot bolognese, vegan ricotta, parmigiano reggiano | 34
MAINE LOBSTER
yellow thai-style curry, butternut squash, corn, preserved lime, cilantro, jasmine rice | 47
ORA KING SALMON
fennel + sweet peppers, potato purée, sumac beurre blanc | 45
48-HOUR BEEF SHORT RIB
chermoula, broccolini, roasted carrots, pickled red onion | 49
LAMB LOIN + SHOULDER
polenta, trumpet mushrooms, mint, sheep’s milk yogurt | 49
SWEETS
TART
hazelnut chocolate, dulce de leche, raspberries, pear sorbet, pink peppercorn | 15
CELERIAC + CONCORD GRAPE
celery root mochi cake, concord grape sorbet, poached raisins, tahini caramel, yogurt | 15
AFTER-DINNER DRINKS
COCCHI ‘DOPO TEATRO’ VERMOUTH AMARO 10 (3 oz)
bitter and herbal with notes of cocoa, black cherry, rhubarb, clove
enjoy neat or with tonic over ice
VILLA OEIRAS CARCAVELOS 15 YR | 14 (3 oz)
salted honey, hazelnuts, stewed figs
pairs with concord grape, tart
MENU SUBJECT TO CHANGE. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. ENTREE SHARING MAY BE SUBJECT TO A SHARE FEE.