Olio di zenzero and pickled red onion.

Black truffle, pea, and aleppo.

Marinated Vegetables and preserve truffle.

Fricassee of truffled mushrooms.

Vegetable and farro risotto.

Fave bean, english pea, mache, peperoncino oil.

Garbanzo puree, pork sausage, fresh chickpea, corn.

Sauteed market greens, pear mostarda, saba vinegar.

Shaved vegetables, ricotta and beet vinaigrette.

Pesto, spinach, grana padano, preserved lemon.

Carrot-lime puree, puffed grain, olive crumb.

Candied walnut, goat cheese, fig, pear, cider vinaigrette.

Feta, farro, strawberry, kale, champagne vinaigrette.

Eggplant puree, black garlic, basil oil.

Tomato and basil.

Garlic chip and horseradish.

Littleneck clam, mussel, tiger shrimp, herbed breadcrumbs.

Marsala reduction.

Beef, veal, pork ragu.

Jumbo lump crab, preserved lemon, tarragon.

Rabbit, olive, anchovy, tomato, arugula.

Spinach, wild mushroom, ricotta.

Caramelized fennel and concentrated tomato.

Endive, leeks, sumac, carrot puree.

Foraged mushrooms, fiddlehead ferns, baby kale, watercress puree.

Spring onion, fava, watermelon radish, pickled rhubarb.

Garbanzo puree, artichoke, braised kale.

Baby fennel, heirloom carrot, wild mushroom.

Spring vegetables, garlic, olive tapenade, zucchini puree.

Asparagus, fingerling potatoes, trumpet mushrooms, truffle butter.