DOC

We have been busy in the kitchen this week, rolling out several new menu items and ingredients. For antipasti try the celery sformato served with bacon, hedgehog mushrooms and spinach. The sformato falls somewhere between custard and soufflé – light, but flavorful and substantial enough to hold up to the cold! There’s also a new salad of mixed root vegetables - roasted beets, olive oil poached turnips, carrots & radishes - with sorrel, pepitas and parmesan. For primis this week pork sugo cavatelli is back (by popular demand) while the risotto features mushrooms, fennel & radicchio. Secondi highlights include flat iron steak with Spring Hill Farm’s delicious braised greens, chanterelles & delicata, finished with crème fraiche. Steelhead is served in an incredible broth along with Viridian’s catalan white beans & cardoons, olives and preserved lemon – it’s Paul’s favorite fish set yet! And our vegetarian dish is squash dumpling served with carrots, leeks and pocha beans. With citrus season coming on we’ll be moving into Meyer lemon sorbet soon. For now, enjoy a sweet semifreddo of peaches with black pepper, honey and candied orange.