Simple lettuces with radishes, flowers and chardonnay vinaigrette 9.

Apples, endive, celery and candied walnuts with chevre custard 12.

*Scallop and tuna carpaccio with mint, garlic chives
and shaved truffles 17.

American prosciutto, fresh figs and stracciatella with olives
and pistachios 15.

Smooth white bean soup with minestrone, lobster and fennel pesto 14.

Soupe de poissons – Provençal fisherman’s soup with rouille,
Gruyère and basil oil 12.

Ruby broth with veal meat balls, beet greens
and shaved Parmigiano Reggiano 13.

Lasagna of wild greens with gorgonzola, pine nuts
and Barolo syrup 14.

Crab agnolotti in black pasta with charred tomato sauce
and celery fondue 18.

Chestnut gnocchi with rabbit ragu, porcini and apples 16.

*Pat and Barbara’s perfect grilled littlenecks with andouille
and toasted garlic bread 16.