Menu – Dinner

Lunch
Dinner
Dessert
Brunch
Drinks
Bottles

Toasts $7

1.house ricotta, asparagus, spring onion, fine herbs, meyer lemon
2.black eyed peas, prosciutto, grana, pequin chilies
3.burrata, english peas, baby carrots, sherry vinaigrette, pea shoots

Meat & Cheese

— CHEESE $5 —
1. o’banon, goat’s milk, indiana
2. fiore sardo, sheep’s milk, sardinia
3. gorgonzola piccante, cow’s milk, lombardy
4. kinsman ridge, cow’s milk, vermont

— CHARCUTERIE $6 —
1. no. 246 landjager
2. no. 246 trotter terrine
3. no. 246 thuringer sausage
4. no. 246 bresaola

To Start

florida strawberries, beets, chèvre, fennel, pistachio, lemon basil vinaigrette 12.
italian country salad, radicchio, pancetta tessa, boquerone vinaigrette, hazelnut, grana 10.
grape, endive, cara cara orange, gorgonzola, rosemary almonds, zinfandel vinaigrette 11.
no. 246 meatball, san marzano, basil, parmesan EACH 5.
antipasto, labneh, crispy blue cheese olives, chef’s selection of cheese and charcuterie 20.
fennel and spring onion soup, saffron oil 9.
cobia crudo, cucumber, watermelon radish, frisée, jalepeño-passion fruit sorbet 14.

Flour & Water

— PASTA —
SQUID INK SPAGHETTI / georgia white shrimp, basil, garlic, chilies, scallions, breadcrumbs 22.
AGNOLOTTI / asparagus, ricotta, tomato filetto, pine nuts, meyer lemon 19.
STROZZAPRETI / carrot top, chicken ragù, spring onion, grana 18.
CAMPANELLE / ceci pea, garlic sausage, sundried tomato pesto, english peas, grana 20.
CANNELLONI / lump crab, sweet corn, artichoke, spring onion, ricotta, shrimp cream  24.

— PIZZA —
MARGHERITA / san marzano, mozzarella, basil 12.
MUSHROOM / san marzano, parmesan, arugula almond pesto 15.
ARTICHOKE / italian long peppers, salumi conserva, roasted garlic, olives 18.
ASPARAGUS / roasted garlic, ricotta, anchovy, meyer lemon, arugula 17.

Plates
SALMON / cucumber fennel broth, local young spring vegetables 28.
TROUT / hakurei turnips, beet greens, pancetta vinaigrette, crème fraîche 24.
WOOD ROASTED CHICKEN / crispy potato, roasted onion, kale, sherry bacon agro dolce 18.
HANGER STEAK / garlic parmesan fries, italian salsa verde, barolo bordelaise 29.
LAMB SADDLE / merguez sausage, asparagus, pea shoots, mint labneh 28.

DINNER FOR TWO

CHICKEN SCALOPPINI / tagliatelle, brown butter, fried capers, garlic toast, parsley 36.

SIDES 4.
————-
rapini, lemon, chili
wood roasted asparagus, lemon nage
pole beans, pancetta vinaigrette
ham hock collards