DINNER MENU

SUN-SAT // 5PM-9:30PM Executive Chef Antonia Lofaso

TO START

Oysters on the half shell - $4/ea.

Artisanal cheese, raisins on the vine, pistachios, honeycomb, apple - $29

Dill potato chips, sea salt, malt vinegar aioli - $8

Deviled quail eggs, ahi tuna, dill - $8

Fried cauliflower, parmigiano-reggiano, lemon aioli - $13

Hummus, caponata, soft egg, chili oil - $16

Crispy spring rolls, shiitake, cabbage, thai basil, cilantro, nuoc mam sauce - $15

Chicken taquitos, achiote, corn, nopales, avocado, cotija - $16

Shishito peppers, togarashi, pickled ginger, ponzu, sesame seeds - $14

MORE TO SHARE

Burrata, cherry tomato, hearts of palm, za’atar spices, fennel, ciabatta - $16

Charred brussels sprouts, almond, grape, pecorino romano - $12

Grilled corn, chili de arbol, tomatillo, cotija, chipotle, cilantro butter - $15

Butter lettuce, farro, cucumber, red onion, olives, cotija, tomato, cilantro - $13

Smoked trout, ciabatta, pickled baby veg, arugula - $19.50

Lobster Rolls, fresh Maine Lobster, mayo, celery, shallots, chives, tarragon, lemon (2pcs) - $28

Chicken bao, pickled 'shrooms, cabbage, fresno chili, scallion - $16

Peel and eat lemon pepper shrimp, orange, crystal’s aioli - $19

Spicy korean chicken wings, cucumber kimchi, cilantro, mint - $17

Meatballs, garlic crisp, basil - $15

PASTA

Ricotta Gnudi, brown butter, pistachio - $13

Trecce & cheese, béchamel, rosemary, thyme, brioche crumb - $15

Penne, tomato, garlic, chili flake, basil, ricotta, parmigiano-reggiano - $17

Campanelle, english peas, sugar snap peas, pickled fresno, pecorino - $15

Tagliatelle, bolognese, basil, rosemary, parmigiano-reggiano - $19

Ravioli, corn, parmigiano-reggiano - $15

MAINS

Please allow up to 25 min.

Charred skirt steak, crispy onions, mustard aioli, parsley, garlic chips - $36

Fried chicken & french fries - $29

AND DESSERT

Deep-fried fluffernutter, peanut butter, marshmallow, fresh banana - $14

Sticky toffee pudding, fresh cream - $11

Housemade ice cream: vanilla, nutella, thin mint, samoa, seasonal sorbet - $5/ea.

Churros, cinnamon-sugar, arequipe sauce - $10

Merigue, strawberry, blackberry, curaçao, vanilla whipped cream - $10

Menu items subject to change.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Please inform your server if anyone in your party has a food allergy or dietary restriction.

- antipasti -

Hummus with Ciabatta (16oz) - $14

chickpeas, tahini, lemon juice, olive oil, salt, caponata (japanese eggplant, celery, onion, sherry vinegar, peanut oil, capers, parsley)

Smoked Trout with Ciabatta (16oz) - $18

ocean trout (smoked on maplewood chips), chives, olive oil, salt, pickled shallots, vegetables. Aioli: dill, shallot, mayonnaise

Crispy Spring Rolls (4pcs) - $16

shiitake mushrooms, carrots, onion, cabbage, thai basil, cilantro, mint, salt. Fish sauce (fish sauce, rice vinegar, serrano chili, sugar, chili flake) Garnish: red leaf lettuce, lime, bean sprouts, cilantro

Spicy Korean Chicken Wings (12pcs) - $14

kimchi (persian cucumbers, korean chili powder, toasted sesame seed, premium natural korean salt, rice wine vinegar, anchovy sauce), micro cilantro, thai basil

SCOPA ITALIAN ROOTS

BLACK MARKET LIQUOR BAR

THE LOCAL PEASANT

THE CHESTNUT CLUB

ANTONIA LOFASO CATERING

CHEFLETICS

DINNER MENU

SUN-SAT // 5PM-9:30PM Executive Chef Antonia Lofaso

TO START

MORE TO SHARE

PASTA

MAINS

AND DESSERT

open daily

Little MARKET

Lunch

11am to 3pm

- Monday to Friday -

DINNER

5pm to 9:30pm

- Sunday to Saturday -

BRunch

11am to 3pm

- Saturday & Sunday -