Roasted Half Chicken
A half chicken is dressed with a chicken jus then slow-roasted in a cast iron pan with baby carrots and fennel. The dish is served in the pan, paired with a walnut salad.
Grilled asparagus is topped with California burrata and a cilantro pistachio pesto made in a mortar and pestle. The final touch is a soft-cooked egg, micro cilantro, and a touch of Maldon sea salt.
This board is filled with housemade charcuterie and more. Featured are guanciale, pork rillettes, two types of salami (Calabrese and Nocino), a pickle jar with summer vegetables (carrots, purple cauliflower, and fiddlehead ferns), whole grain mustard, violet mustard (made with grape must), crispy rosemary and sage, and last but not least, country bread that has been brushed with olive oil then grilled.
Mixed lettuces are tossed with avocado, Meyer lemon, fennel, Bayley Hazen blue cheese, and crispy shallots.
Tender grilled squid is paired with roasted potatoes and a housemade sauce composed of “harissa” made of smoked Mexican chilies, folded into housemade creme fraiche and a hand-whipped aoili. A garnish of dill completes the dish.
A restaurant favorite is given a spin. The brussels sprouts are first fried, then pan roasted. The pan sauce contains vermouth and vinegar, and feta and scallions are added before serving.
A cool black and grey interior meets exposed brick.