wednesday, july 18th, 2018  

antipasti                  

bruschetta of sheeps milk ricotta with sauteed fresh fava beans in evoo, garlic & garden mint   12.

organic lacinato kale, currants, toasted pine nuts, crotonese & lemon champagne emulsion        14.

mercato salad with mixed greens, tomato, carrots, fennel, carrots, basilico & aged balsamico      13.

caprese of bufala dop. mozzarella with backyard beauty farm tomato, evoo, maldon & basilica  15.

artisan quercia speck americano with sky arugula, clothbound cheddar & aged cherry balsamic  17.

coach farm goat cheese curd gnudi with pecorino rex over pureed lacinato kale porcini sauce     16.