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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
speck, apples, apple balsamic & arugula 12

 

the farmer’s plate
late-winter vegetables, muhammara, chickpea purée,
burrata & grilled toast 16

the vintner’s plate
rillettes, cheese, cured meats, pickles, roasted grapes & grilled toast 16

focaccia
taleggio, asparagus, bacon & sunny-side up egg 14
baby broccoli, bagna cauda & burrata 14
tomato confit, mozzarella & spicy soppressata 13

salads
endive, beets, blood orange, charmoula & dungeness crab 13
indian chopped salad, toor dal, yogurt, raisins & almonds 10
little gems, avocado, green goddess & cara caras 10
dandelion, roasted carrots, olives & ricotta salata 16

from the wood oven
clams, sherry, green garlic & toast 14
arroz negro, squid & saffron aïoli 14
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
baby broccoli, garlic & chili 12
fingerlings, crème fraîche & chives 10
long-cooked cavolo nero 10                                roasted asparagus, parmesan pudding & fava pesto 12
english peas, sugar snaps & saffron butter 13


more small plates
sweet potato brandade fritters, red mustard & orange aïoli 16
pappardelle, shell beans,squash, yellowfoot & parmesan 15
market fish, fennel puree, winter citrus, green olives           & harissa 16
spanish fried chicken, romesco aïoli & chili-cumin butter 13
duck confit, green garlic soubise, swiss chard & candied kumquats 16
hanger steak, gorgonzola butter & shallot rings 17

 

platters
soft polenta, wild mushrooms, mascarpone,               spigarello & gremolata 28

seared eastern scallops, saffron potatoes, blood orange-meyer lemon salsa 42

house made sausages, with madeira, kale-chestnut stuffing & dates 38

roasted chicken “ode to zuni”, panzanella,                 fennel & green olives HALF 22 WHOLE 42

grilled pork tenderloin, root vegetables & rapini pesto 44

rack of lamb, fava puree, spring onions, pea tendrils & scallion oil HALF 40 WHOLE 72