Menu

 

Smoked pork broth with sherry, Red Table Meats speck and nasturtiums   9

 

Heirloom tomato with cauliflower, "smoked" figs and frozen buttermilk whey  11

 

Hamachi crudo with avocado puree, white anchovy, egg yolk and fried olive   12

.

 

Hearts of palm agnolotti with razor clams, merguez sausage and chervil   11

 

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

 

Rabbit and summer truffle terrine with compressed melon, celery and honey   12

.

 

Cherry stone clams with Matsutake mushrooms, golden beets, Italian parsley and sea urchin   15

 

Poached "salt cod" with artichoke fritter, chives, baguette and sauce nero   15

 

Young chicken with sweet corn, polenta, buttermilk, and fennel   14

.

 

Lamb chop with piquillo pepper, swiss chard and black olive puree    16

 

Suckling pig with chanterelle mushrooms, mortadella, pistachio puree and green juniper berry mayo   16

 

Peterson Farms coulotte of beef with soft boiled egg, summer truffle, pickled cauliflower and duck fat   16

.

 

Sponge cake with ripe bananas, Meyer lemon and cashew     9

 

Coconut tart with sweet corn gelato and corn and coconut streusel    9

 

Epoisses "cheese cake" with pickled berries, oat chips and sour beer gel  9

.

 

Cheese plate, chef's choice with accompaniments   14

 

5 course dinner - select one from each category: $59 plus tax and gratuity

Please note that to receive tasting menu pricing, a tasting menu must be ordered by everyone at the table.

 

 

 

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

 

 

© Piccolo 2015