rotating selections of cured meats and cheeses, seasonal accoutrements
cherry plum sauce, cranberry cherry jam, carrot slaw, chili crisp, scallion, sesame seeds
hot honey, bacon, pumpkin seeds, sottocenere al tartufo
Papi's sourdough, house ricotta, Landrauchschinken, balsamic onion jam
blistered asparagus, Caputo's house made burrata, sunflower seed pesto, salsa morita
arugula, oranges, granny smith apples, pistachio, goat cheese mousse, pomegranate vinaigrette
baby kale, Caesar dressing, Manchego, blistered cherry tomatoes, Papi's fresh croutons
romaine lettuce, green goddess dressing, pickled red onion, bleu cheese, bacon lardon
braised short rib, roasted mushrooms, crème fraiche, pickled shallots
add "Papi's" sourdough +3
roasted broccolini, hoisin, serrano, cilantro, crispy rice cake, shallots three ways
pumpkin farrotto, pumpkin seed pesto, roasted squash, apple butter
hearty beef and pork bolognese, garlic herb ricotta, parmesan, basil
candied butternut squash, labneh, spiced pecan, butter cookie crust, whiskey caramel
vanilla bean panna cotta, strawberries, strawberry glaze, shortbread cookie crumble
chocolate ganache, almond cocoa nib crunch, coffee crème anglaise, rum whip
Our menu has been created by Chef Rafael Arcila. Each entrée has been created with components that complement the dish as a whole; substitutions are subject to availability and additional charge.
An automatic gratuity of 20% will be added to parties of eight or more
*Our food may contain nut, dairy or egg ingredients. Please communicate any food allergies with your server.
*Consuming raw or undercooked meats, poultry, seafood, shelfish, or eggs may increase your risk of foodborne Illness.