Classic dish featuring squid ink pasta served with fresh clams.

Squid Ink Linguine and Clams

Tender beef cheek wrapped in delicate dumpling dough.

Beef Cheek Dumplings

Toasted bread topped with fresh grapes and other delightful ingredients.

Grape Toast

A family-style dinner with rotating dishes that spotlight local fishermen, farmers, and fermenters.

Sunday Supper Club

A unique pasta dish featuring Lions Mane mushrooms.

Lions Mane Bigoli

cherry tonkatsu sauce / napa cabbage slaw / ginger vin

King Salmon Yakatori

strawberry / crème fraîche snow / basil micro sponge / strawberry ganache

Seasonal Yodel

vanilla cake / black tea simple syrup / peach mascarpone cream

PEACH TIRAMISU

double stuffed raviolo / sherry au jus / gruyere gratin / house made onion ricotta

DOPPIO BATELLO

nutella / chocolate ice cream / guanaja ganache

NUTELLA CRÈME BRULEE

horseradish soubise / tortilla española / 'cress / caper vin / steak sauce

22 OZ NY STRIP

australian perigord / point reyes toma fonduta

BLACK TRUFFLE AGNOLOTTINI

JIDORI LIVER MOUSSE

almond crema / coriander-spiced glass / lemon balm salsa verde

R & L FARM'S STONE FRUIT

wild tiger shrimp mousse / basil aioli / espelette

PIXCA FARMS SQUASH BLOSSOM

duck xo soba / scallion pancake / szechuan plum jam / hoisin jus

WHOLE DUCK (FOR TWO)

J&I dashi / glazed shishito / roasted shiitakes / cod dumpling

MISO BLACK COD

HOUSE SOURDOUGH

creste di gallo / verbena pesto / lemon fritto

CHERRYSTONE CLAMS

saffron / corn chicharrón / smoked parmigiano

STREET CORN RISOTTO

black tahini hummus / chermoula / octo chili crisp / burnt nectarine

SPANISH OCTOPUS

YODEL

ICE CREAM / SORBET

pine nut vin / little gems / poppy lemon curd

SAGE HILL HEIRLOOMS

In a large pot, bring salted water to a boil. Add the squid ink linguine and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Cook the Linguine

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Add fresh clams and pour in the white wine. Cover the skillet and cook until the clams open, about 5-7 minutes.

Prepare the Sauce

Once the clams are open, remove the skillet from heat. Stir in the cooked linguine, chopped parsley, and a splash of reserved pasta water if needed. Add lemon juice and season with black pepper to taste.

Combine

Serve immediately, garnished with extra parsley and lemon wedges if desired.

Plate the Dish

squid ink linguine

salt

fresh clams

olive oil

garlic, minced

red pepper flakes

dry white wine

parsley, chopped

lemon, juiced

black pepper

In a large pot, heat some oil over medium heat. Add the diced onion, carrot, and minced garlic. Sauté until the vegetables are soft.

Prepare the Beef Cheek Filling

Add the beef cheeks to the pot. Brown on all sides, then add the beef broth, soy sauce, and ginger. Season with salt and black pepper. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 2-3 hours until the beef is tender.

Cook the Beef Cheeks

Once the beef cheeks are tender, remove them from the pot and let them cool slightly. Shred the meat using two forks and mix it back into the pot with the remaining sauce. Adjust seasoning if necessary.

Shred the Beef

In a mixing bowl, combine 2 cups of all-purpose flour, 1/2 tsp of salt, and enough water to form a soft dough. Knead for a few minutes until smooth. Let it rest for 30 minutes.

Prepare Dumpling Dough

Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles (about 3 inches in diameter). Place a spoonful of the beef filling in the center of each circle, fold in half, and seal the edges by pressing them together.

Assemble Dumplings

Bring a large pot of salted water to a boil. Drop in the dumplings in batches and cook for about 5-7 minutes or until they float to the surface. Remove with a slotted spoon and drain.

Cook the Dumplings

Serve the dumplings warm, optionally with a dipping sauce on the side.

Serve

Beef cheeks

Onion, diced

Garlic, minced

Carrot, diced

Beef broth

Soy sauce

Ginger, minced

Salt

Black pepper

Preheat your oven to 375°F (190°C). Place the sourdough bread slices on a baking sheet and toast them in the oven for about 10 minutes or until they are golden brown and crispy.

Prepare the Bread

While the bread is toasting, rinse the fresh grapes and slice them in half. In a small bowl, mix the cream cheese, honey, and a pinch of salt until well combined.

Prepare the Topping

Once the bread is toasted, spread a generous layer of the cream cheese mixture on each slice. Top with the halved grapes and sprinkle with cinnamon and chopped mint leaves.

Assemble the Toast

Serve immediately while the toast is warm. Enjoy your delightful grape toast!

Sourdough bread

Fresh grapes

Cream cheese

Honey

Fresh mint leaves

Cinnamon

In a bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper. Add fresh herbs and mix well. Place fish fillets in the marinade and let sit for at least 30 minutes.

Marinate the Fish

Chop the seasonal vegetables into bite-sized pieces. Toss with olive oil, salt, and black pepper. Spread them out on a baking sheet.

Prepare the Vegetables

Preheat your oven to 400°F (200°C). Roast the prepared vegetables for 20-25 minutes or until tender and slightly caramelized.

Roast the Vegetables

On a grill or in a skillet, cook the marinated fish fillets over medium heat for about 4-5 minutes on each side, or until cooked through and flaky.

Cook the Fish

Serve the fish alongside the roasted vegetables. Add a side of fermented pickles and a drizzle of fermented hot sauce for an extra kick. Enjoy with family and friends!

Fresh Fish Fillets

Olive Oil

Lemon Juice

Garlic Cloves

Fresh Herbs (Thyme, Rosemary, or Dill)

Seasonal Vegetables (Carrots, Zucchini, Bell Peppers)

Black Pepper

Fermented Pickles

Fermented Hot Sauce

Bring a large pot of salted water to a boil. Add the bigoli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

While the pasta cooks, clean the Lions Mane mushrooms and tear them into bite-sized pieces. Mince the garlic cloves.

Prepare the Mushrooms

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the Lions Mane mushrooms and cook for about 5-7 minutes until they are golden brown and tender.

Sauté Ingredients

Add the drained bigoli pasta to the skillet with the sautéed mushrooms. Toss everything together, adding reserved pasta water a little at a time to create a sauce. Season with salt and black pepper to taste.

Combine Pasta and Sauce

Finely chop the fresh parsley and sprinkle it over the pasta. Grate the Parmesan cheese on top and serve immediately.

Garnish and Serve

Bigoli pasta

Lions Mane mushrooms

Olive oil

Garlic cloves

Fresh parsley

Parmesan cheese

In a bowl, combine soy sauce, mirin, sake, and brown sugar. Mix until sugar is dissolved. Add salmon fillets and marinate for at least 30 minutes.

Prepare the Marinade

In a small saucepan, combine cherry preserves, soy sauce, rice vinegar, Worcestershire sauce, and minced garlic. Simmer over low heat until thickened, about 10 minutes. Set aside.

Make Cherry Tonkatsu Sauce

In a large bowl, mix shredded napa cabbage, julienned carrots, sesame oil, rice vinegar, salt, and pepper. Toss well to combine and refrigerate for at least 20 minutes.

Prepare Napa Cabbage Slaw

In a small bowl, whisk together grated ginger, honey, rice vinegar, soy sauce, and sesame oil until smooth.

Make Ginger Vin

Preheat the grill to medium-high heat. Thread marinated salmon onto skewers. Grill for 3-4 minutes on each side or until cooked through and slightly charred.

Grill the Salmon

Remove salmon from skewers. Serve with cherry tonkatsu sauce, napa cabbage slaw, and drizzle with ginger vin over the top.

King Salmon fillets

Mirin

Sake

Brown sugar

Green onions

Skewers (bamboo or metal)

Cherry preserves

Rice vinegar

Worcestershire sauce

Garlic (minced)

Napa cabbage (finely shredded)

Carrots (julienned)

Sesame oil

Pepper

Fresh ginger (grated)

Blend the fresh strawberries with crème fraîche, powdered sugar, and lemon juice until smooth. Freeze the mixture for at least 2 hours until it becomes a slushy texture.

Prepare the Strawberries

Blanch the basil leaves in boiling water for 30 seconds, then transfer to ice water. Blend the basil leaves with egg whites and sugar until smooth. Fold in the flour gently. Pour the mixture into a baking tray and bake at 180°C (350°F) for 10-12 minutes until fluffy. Allow cooling.

Make the Basil Micro Sponge

Chop dark chocolate and place it in a bowl. Heat heavy cream until just boiling, then pour it over the chocolate. Let sit for a minute, then stir until smooth. Blend in fresh strawberries for flavor. Refrigerate until set.

Prepare the Ganache

Layer the strawberry crème fraîche snow in a bowl, add pieces of the basil micro sponge on top, and drizzle with strawberry ganache. Garnish with additional fresh strawberries and basil if desired.

Assemble the Yodel

Fresh Strawberries

Crème Fraîche

Powdered Sugar

Fresh Basil Leaves

Egg Whites

Granulated Sugar

All-Purpose Flour

Dark Chocolate

Heavy Cream

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Prepare the Cake

In a small saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring until the sugar has dissolved. Remove from heat and add the black tea bags. Allow to steep for 10 minutes. Remove the tea bags and let the syrup cool completely.

Make the Simple Syrup

In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form. Gently fold in the diced peaches.

Prepare the Cream

Slice the cooled vanilla cakes in half horizontally to create four layers. Place one layer on a serving platter and brush generously with the black tea syrup. Spread a layer of the peach mascarpone cream over the cake. Repeat the process with the remaining layers. Finish with the remaining mascarpone cream on top. Refrigerate for at least 4 hours, preferably overnight, before serving for the best flavor.

Assemble the Tiramisu

all-purpose flour

granulated sugar

baking powder

unsalted butter, softened

eggs

vanilla extract

milk

water

black tea bags

mascarpone cheese

heavy cream

powdered sugar

fresh peaches, diced

In a mixing bowl, combine flour and a pinch of salt. Make a well in the center, add eggs and olive oil. Mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Dough

In a skillet, sauté chopped onions in a little olive oil until translucent. In a bowl, mix sautéed onions, ricotta, gruyere, salt, and pepper until well combined.

Make the Filling

Roll out the pasta dough into thin sheets. Place a spoonful of filling on one sheet, cover with another sheet, and seal the edges using a fork. Cut into desired shapes.

Squid Ink Linguine And Clams

Beef Cheek Dumplings

Grape Toast

Sunday Supper Club

Lions Mane Bigoli

King Salmon Yakatori

Seasonal Yodel

Peach Tiramisu

Doppio Batello

Nutella Crème Brulee

22 Oz Ny Strip

Black Truffle Agnolottini

Jidori Liver Mousse

R & L Farm's Stone Fruit

Pixca Farms Squash Blossom

Whole Duck (for Two)

Miso Black Cod

House Sourdough

Cherrystone Clams

Street Corn Risotto

Spanish Octopus

Yodel

Ice Cream / Sorbet

Sage Hill Heirlooms