V E R M I L I O N
F I R S T
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V E A L T O A S T tête de vea u, pi c kl ed must ard seeds, herbs 8
L E T T U C E A N D R O A S T E D B E E T S A L A D caraway yogurt, pistachio, citrus vinaigrette 11
W A R M S A L A D O F S Q U A S H & M A I T A K E smoked squash puree, maple, cured egg yolk 13
P I C K L E D M A C K E R E L winter radish, fennel-miso puree, salsa verde, spiced peanuts 11
C H E S T N U T S O U P confit chicken, fall vegetables, black truffle 15
S E A R E D F O I E G R A S hazelnut crusted apples, caramelized onions, star anise jus 19
S E C O N D
t asti ng / ent ree
hand-rolled pasta, bolognese, shaved parmesan 11/21
CAVATELLI
S P A G H E T T I spicy soppressata, tomato, sweet whipped ricotta 11/21
T A G L I A T E L L E brussels sprouts, bacon, egg, pecorino 11/21
M E Z Z E L U N E sm oked r i c otta fil l ed past a, braised wild game, walnut s, dat e 1 2 / 2 4
M A I N
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B U T T E R N U T S Q U A S H S C H N I T Z E L spiced lenti ls, fall fruit s, smok ed gouda f o n d u e 2 0
C O B I A s al t r oa sted sunc hoke, c hant erelle, black oliv e oil, seaweed hollandais e 2 8
S C O T T I S H S A L M O N br ussel s sprout s, av ocado, cashews, wat ercress 29
C H E S H I R E P O R K L O I N br a i sed cabbage, apple, boudin noir, berliner weisse 2 7
V I R G I N I A S T R I P L O I N da shi c r eamed chard, mushroom ragout , madeira 32
R O H A N D U C K B R E A S T kum qua t, carrot , sesame, cit rus jus 34
e x e c u t i v e c h e f thomas cardarelli
s o u s c h e f joshua abrams
* I T E M S A R E C O O K E D T O O R D E R A N D M AY C O N TA I N R AW I N G R E D I E N T S . C O N S U M I N G R AW O R U N D E R C O O K E D M E AT S , P O U LT R Y, SEAFOOD, SHELLFISH, OR EGGS MAY
I N C R E A S E YO U R R I S K O F F O O D - B O R N E I L L N E S S E S , E S P E C I A L LY I F YO U H AV E C E R TA I N M E D I C A L C O N D I T I O N S .
GRATUITY OF 20% WILL BE ADDED TO PARTIES OF 6 OR MORE.
01.05