A P P E T I Z E R S

tomato-bread soup

Tuscan style bread soup, tomato, olive oil, basil, saffron 5

frisee salad

baby frisee, orange segments, pistachio, local goat cheese, orange-garlic dressing 7

shrimp with garlic

shrimp poached in olive oil with garlic, arbol chiles, rosemary, bruschetta 9

duck confit – basil salad

wine glazed dried figs, sweet gorgonzola 9

albondigas

local pastured beef meatballs, orange-apricot glaze, pine nuts 9

local asparagus

baked in cazuela, romesco, manchego cheese, farm egg 9

E N T R E E S

linguine & clams

hog island clams, pancetta, chiles, garlic, herbs 10 / 15

penne & mushrooms

am fog oyster mushrooms, basil, cracked pepper alla panna 10 / 15

pasture raised chicken

creamy polenta, roasted asparagus, local oyster mushrooms in red wine & bone marrow 17

pork tenderloin

wild fennel rub, gigante beans, honey sauce, shaved fennel salad 16

stuffed calamari

shrimp-smoked chorizo stuffing, cous cous, Sardinian tomato sauce 18

baked flounder

potato-pancetta hash, asparagus, Virginia crab béchamella 19

Paella

mussels, clams, shrimp, squid, smoked spanish chorizo, saffron rice in cazuela 19