Tasting Menu

TO START

• TODAY’S RICOTTA

  18

  honeycomb, sicilian olive oil, sourdough tigelle

• POLE BEANS

  21

  burrata, smoked tomato, miso bagna cauda

• KOSHIHIKARI ARANCINI

  19

  eggplant, smoked mozzarella, tomato, basil

PIZZA

• PUTTANESCA

  28

  tomato, castelvetrano, caper, chili, boquerones

• MARGHERITA

  24

  tomato, fior di latte, basil

PASTA

• CORN CAPPELLETTI

  31

  brown butter, ricotta salata, fresno chili

• PEA LEAF CAVATELLI

  31

  snap pea, horseradish, point reyes toma

• TALEGGIO SCARPINOCC

  30

  parmigiano reggiano, aceto balsamico

• SAFFRON SORPRESE

  32

  mussels escabeche, calabrian chili, garlic scapes

• DUCK TRIANGOLI

  33

  pistachio, cocoa, sicilian granola

• LAMB PAPPARDELLE

  32

  merguez ragu, shishito, tomato xo

ENTREE

• KING SALMON

  44

  summer squash, corn, basil, shishitos

• DUCK BREAST

  48

  charred cabbage, agrodolce, fava, plum mostarda

BREAD

• JOSEY BAKER SOURDOUGH

  10

  parmigiano reggiano cultured butter

• HALIBUT CRUDO

  23

  cucumber, stonefruit, serrano, coriander

• SUMMER LETTUCES

  18

  tahini vinaigrette, pecorino sardo, toasted sesame

• COUNTRY PÂTÉ

  23

  duck, pork, stonefruit mostarda, sourdough toast

• SALSICCIA BIANCA

  29

  pork sausage, broccoli rabe, caciocavallo, guindilla peppers

• FLOUR+WATER PASTA COOKBOOK

  35