• Nola Board

  • Salami Nola, quadrello di bufala, panettone toast, winter citrus jelly, pickled black fig, pistachios and olives, Italian aperitif 14

  • Starters

  • Pickled egg, anchovy, salsa verde 4
  • Olives, fried hazelnuts 5
  • Crudités, bagna cauda 8
  • Oysters on the half-shell, mignonette
    Half-dozen 12 / Dozen 22
  • Mediterranean mussels, roasted Catalonian chicories, potatoes, salami broth, saffron aioli 13

  • Soups & Salad

  • Mixed lettuces, hazelnuts, grana padano, lemon, olive oil 8
  • Fennel, orange, treviso, parsley, olives, sherry vinegar 9
  • Roasted sunchokes and brussels sprouts, mizuna, creamy preserved lemon dressing, almonds, pickled raisins, piment d’espelette* 9
  • Potato-leek and sunchoke soup, scallions, black pepper 7

  • Dinner

  • Ribeye, red wine-braised shallots, mushrooms, blue cheese 28
  • Rotisserie chicken au vin, bacon, root vegetables, buttered rice
    Half 17 / Whole 22
  • Crispy ling cod, salt cod and potato-leek cream, bay scallops, watercress, preserved lemon 22
  • Olympic Provisions sausage, braised savoy cabbage, potatoes, apples, rye bread 19
  • Polenta, garbanzo bean-vegetable stew, sunnyside egg, cheese 16
  • Bucatini all’amatriciana 14

  • Side

  • Schmaltz potatoes, 6

* contains nuts (V) vegetarian – We use fresh, unpasteurized ingredients.