Please alert your server of any dietary restrictions, as not all ingredients are listed. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness SNACKS Salumi Board local charcuterie, pickled vegetables, horseradish-dijon, breadsticks Cheese Plate apricots, sesame crackers, brown butter almonds, artisanal cheeses Spuntini Selection lamb meatball, chick peas, green bean and benne Fried Mozzarella caputo brothers cheese curd, marinara 7 Pickle Plate selection of house pickles Mozzarella ciabatta, green garlic, lemon PLATES Brussels Sprouts cacio e pepe, brisket “burnt ends,” honey, calabrian chile Fluke Crudo watercress, sunchoke, meyer lemon, AL paddlefish caviar Lamb Carpaccio king trumpet, sugar snap peas, charcoal oil, sesame vinaigrette Bibb Lettuce green goddess, sugar snap peas, radish, panna gratta Farro peas, asparagus, ham, almonds, mushrooms, grapefruit, 63 degree egg Ricotta Infornata stracciatella, snap peas, asparagus, radish, grapefruit, serrano Grilled Quail polenta, pancetta, shiitake ragu PASTAS Francobolli sunchoke, green garlic, asparagus, leek, pistachio Radiatore cacio e pepe Tagliatelle spelt, pancetta, green garlic, king trumpet Rigatoni maw maw’s gravy, sunday meatballs Spaghetti salami sugo, shrimp, mint, serrano, panna gratta Agnolotti octopus, red onion, tomato, ramps Garganelli poultry ragu, ham, green garlic, robiola ENTREES Duck farro, mushrooms, cauliflower, pear Seasonal Fish red potato, fennel, kale, leek, apple, ‘nduja Black Cod carrot, sugar snap peas, green garlic, grapefruit Veal Osso Bucco tomato, passatelli, root vegetables, horseradish Pork sunchokes, cannellini beans, green cabbage, satsuma, chiles 27 Steak yukon gold, brisket, celery root, grilled onion, sun dried tomato verde 29 D I n n e r M A y 2