Menu

 

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

 

Veal tartare with sunchokes, pistachio and apple 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

 

Foie gras tart with confit of duck heart, onions and nasturtiums 12

.

 

Petrale sole with sea urchin, cauliflower, trumpet mushrooms and cucumbers   15

 

Arctic char with new potatoes, watercress, smoked oyster cream and mustard seeds    15

 

Free range chicken with fresh garbanzo beans, smoked Thumbelina carrots, yogurt and harissa   14

.

 

Moulard duck breast with pate, morel mushrooms, huckleberries and cress  17*

 

Rabbit roulade with hearts of palm, nasturtiums, ramps and rabbit liver dumplings   16

 

New York strip with fennel, pine braised artichokes, watercress and anchovy   16

.

 

Pedro Ximenez vinegar sorbet with gjetost custard, huckleberry compote and almond milk   9

 

Rhubarb and fennel pie with fennel jam, licorice herbs and rhubarb granita   8

 

Pear sorbet with maple sabayon, sauternes jelly and green cardamom   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 duck 

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

© Piccolo 2014