In the aftermath of our epic Oceanic Dinners, chef Jonah’s beginning to transition our menu to other savories. This week, look for farm egg in carrozza – eggs, gently poached in shell, but only just enough to be able to peel them. These are fried with a coating of Kennebec potato and served with house-cured bacon and watercress.

We’ll also start to have in some aged beef, as well as some very special lamb, from Magruder Ranch in the coming weeks.

For those of you craving something of the sea, we have a garganelli pasta with house-smoked trout and trout crema, as well as a pan-roasted sea bass with summer vegetables.