The summer is allowing us to perform wonders.

  • Chef Jonah’s taking pigeon and baking it in salt, pairing it with farro, glossy roasted figs, Bianco di Maggio onions agrodolce, and poultry sugo.

Peppers are spiking the menu:

  • we’re serving a summer tortelloni of house-made ricotta with Brentwood corn, blistered Padrón peppers, and mint;
  • sweet Jimmy Nardellos are accompanying a salad of guanciale and and Charentais melon

We also have lamb! Magruder’s gracing us with two.

  • We’ll have leg of lamb this weekend, and chops the next week.

We hope to see you for a glass of rose, a contorno of garlic-roasted Padrón peppers, and a dish of succulent lamb.