WEEK OF MAY 4

DAY

european breakfast, soft boiled egg, yogurt, fruit, salad  14

mesclun salad, foraged mushrooms, pickled beets, tarragon vin  10

smoked trout, potato latkes, herbs, csalamade, pickled egg, roe  15

soft scramble, chives, ricotta, petite salad, rye  14

parsnip tart, goatmilk feta, fines herbs, petite salad  14

steak, frites, roasted onion, swiss chard, mustard aioli 19

duck confit, rye spaetzle, cucumber salad, pepper jam  16

vandal cheeseburger, cheddar, pickles, tomato mayo, marrow, fries  12

fried chicken sandwich, brioche, carrot and rutabaga slaw, chili honey  11  add greens 2

 

NIGHT

 potato bread, schmaltz, herbed butter  6

deviled duck eggs, parsnip, chicken crackling, trout roe  7

duck rilletes, sorrel, pickles, apple mustard   9

 

scallop, radish top, quail egg, champagne  11

carpaccio, sorrel aioli, caraway onions   11

colorful carrot, toasted spelt creme fraich, cured eggs  6

frisee, foraged mushroom, apple, goat cheese, tarragon vin  10

 

spring vignole, pasta, ramp, snap pea, mint, lemon, bottarga, parm  19

red wine fettuccini, braised boar, cream, lemon, thyme  21

lamb shank, buckwheat polenta, sunchoke, mint, prune  25

vandal burger, cheddar, marrow, pickle, tomato aioli  15

chicken leg, morels, fiddlehead, blue potato gnocchi, necterine  28

ocean trout, heirloom peas, chioggia beet yogurt, herb salad  24

 

pistachio custard, rose creme, salted pistachio 8

chocolate tart, sunflower, blood orange, marscapone 8

crepes, meyer lemon, ricotta, poppyseed  6


 

*consuming raw or undercooked meats may increase your risk of foodborne illness.