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+ dessert

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+ wine list

+ cocktails

dinner

cheese & charcuterie                             (changes daily)

cheeses
one cheese 5
three cheese 15
five cheese 25

goat
leonora leon, spain
fenacho bend, oregon

sheep
fiore sardo sardinia, italy
serpa alentejo, portugal

cow
brillat-savarin normandy, france
taleggio arrigoni bergamo, italy
hoch ybrig schwyz, switzerland

blue
tilston point mineral point, wisconsin
blu del moncenisio piedmont, italy

 

charcuterie
jamon serrano 11
prosciutto di parma 12
lomo & two chorizo 10
coppa & soppressata 10
marinated olives 5                           marcona almonds 5
bacon-wrapped dates, parmesan 8
chicken liver crostini, pancetta 10
pork rillettes, pickled onions & cornichons 12

 

the farmer’s plate
summer vegetables, muhammara, chickpea purée,
burrata & grilled toast 16

the vintner’s plate
rillettes, cheese, cured meats, pickles, roasted grapes & grilled toast 17

focaccia
ricotta, cherry tomato, eggplant & tapenade 14
laura chenel chèvre, braised leeks & bacon lardons 14
skordalia, cavolo nero, clams & gremolata 14

salads
string beans, burrata, speck, hazelnuts & slivered plums 13
sweet corn, avocado, rajas & queso fresco 11
little gems, cucumber, mint, yogurt & lime 11
grilled peaches, ricotta & pistachio ailladebay scallops ceviche & yellow tomato gazpacho 15


from the wood oven
clams, sherry, garlic & toast 14
arroz negro, squid & saffron aïoli 15
brioche, prosciutto, gruyère & egg 14
prawns, cannelini beans, linguiça, tomato & aïoli 16

vegetables and…
cauliflower, curry & red vinegar 9
farro & black rice, currants & pinenuts 10
fingerlings, crème fraîche & chives 10
long-cooked cavolo nero 10
summer vegetables niçoise 11

more small plates
spanish fried chicken, romesco aïoli & chili-cumin butter 13
pappardelle, asparagus, chanterelles & parmesan 15
soft shell crab, fried green tomato & green romesco 17
market fish, tomato, dungeness crab & horseradish crème fraîche 18 pork belly, pickled cherries & lardo toast 17
hanger steak, roquefort butter & shallot rings 18

platters
soft polenta, wild mushrooms, mascarpone, swiss chard 28

bone-in monkfish tail, sweet peppers,                          cherry tomatoes & charmoula 46

wood-oven roasted maine lobster,                            cornbread pudding & gremolata butter 89

roasted chicken “ode to zuni”, panzanella,                     fennel & green olives HALF 24 WHOLE 48

grilled pork tenderloin, summer squash gratin,                  salsa verde & gruyère 44

lamb tagine "buried in cous cous", dates, apricots & almonds 72