The Presidents Room

Black forest prosciutto, Yukon potato, fontina, pickled beer mustard.

Smoked salmon roe.

Crispy calamari, fresh red chili, scallions, lemon, black garlic aioli + nduja marinara.

House red sauce, fontina, basil, grilled garlic baguette.

Spring pea, mint, Marcona almonds, grilled sixteen bricks baguette.

Cured meats, pate, artisan cheeses, house-made pickles, accompaniments, sixteen bricks bread.

Guanciale, mint, sweet pea ice cream, crostini.

Rhubarb, pecan, pickled red onion, whipped truffle, goat cheese, fennel pollen, white balsamic vinaigrette.

Baby beets, compressed berries, robiola cheese, raspberry fruit roll up, sherry vinaigrette.

Beef cheek bolognese, porcini bread crumbs, pecorino staginato.

Rabbit confit, watercress, shaved asparagus, fennel pollen, rabbit consume, spring onions.

Chitarra pasta, pecorino Romano, toasted black pepper.

Navy bean parsnip puree, grilled asparagus, English peas, mushrooms, charred spring onions, herb brodo.

Spring peas and shoots, favas, mushrooms, truffle.

Two dry aged beef patties, dill sauerkraut, American cheese, pickled mustard seed aioli, sriracha wedges.

Koji aged ribeye, parsnip, heirloom carrots, turnips, new potatoes, bordelaise.

Toasted fregula sarda, bacon, fava beans, arugula, lemon oil.

Smoked potato puree, roasted heirloom carrots.