Menu

 

Chestnut and goat's milk soup with truffle honey, brioche and parsley   9

 

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

 

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

.

 

Morcilla gnocchi with baby octopus, charred Brussels sprouts and manchego cheese   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*

 

Waygu chuck roast with Jerusalem artichoke, bone marrow, upland cress and farro porridge   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

 *$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