Chilled hearts of palm and yogurt soup with razor clams, horseradish and chilies   9


Braised salsify with smoked oysters, hen of the woods mushrooms, horseradish and cress   11


Butternut squash cooked in brown butter with preserved grapefruit, olives and Spanish goat's cheese   10



Buttermilk gnocchi with spit roasted rabbit, pecorino romano and preserved green almonds   11


Scrambled brown eggs with pickled pig's feet, truffle butter and parmigiano-reggiano   9


Veal tartare with sunchokes, pistachio and apple   11*



Maine lobster with hearts of palm, smoked yogurt, nasturtiums and pistachios   17*


White sturgeon with truffle braised chicken skin, king trumpet mushrooms, sunchokes and upland cress    15


Free range chicken with parsnip, chestnuts, chicken liver mortadella and amaro   14



Berkshire pork short ribs with salsify, apple butter and black trumpet mushroom crumble   14


French quail with cabbage, ricotta dumpling, crispy celery root and violet mustard   16*


New York strip with kale, artichoke, caper berries and sauce gribiche   16



Frozen Meyer lemon yogurt with orange curd, shortbread and olive oil   9


Caramel custard with apple ice, malt shortbread and sunchokes   8


Espresso mousse cannoli with coffee ice cream, aerated chocolate and hay cream   9



Cheese plate, chef's choice with accompaniments   14


5 course (one each from first 5 sections) dinner: $56 plus tax and gratuity

*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

*$3.00 supplement for lobster

*Allow 25 minutes for cooking

Please note that a tasting menu must be ordered by everyone at the table.

© Piccolo 2014