Menu

The menu changes with the season

We cook what the farms around us are bringing in. In spring, it's tender greens and the first peas; in summer, tomatoes and stone fruit; autumn brings root vegetables and game; winter is the season for braises, preserved things, and what keeps. The specific dishes shift week to week, but the style stays constant: handmade pasta, meat cooked low and slow, soups that taste like their ingredients, and a few beautiful vegetables on every table.

Starters & Soups

We open with what's fresh and small — a vegetable soup thickened with cream or beans, a simple salad dressed with good oil, perhaps a cheese board or cured meat if the season calls for it. Seasonal vegetables, sometimes raw, sometimes barely cooked, designed to wake the appetite. Ask us what's current on the day you visit.

Fresh Pasta

Pasta is rolled in-house every morning, cut by hand, and dressed simply to let the dough and the sauce be what you taste. A few shapes rotate through the week — hand-cut ribbons, stuffed parcels, shapes that catch sauce — paired with what's at the market. Perhaps a bright herb sauce in spring, a ragù of slow-cooked meat in winter, tomatoes and garlic in summer when both are at their peak. We make a few vegetarian pastas as a matter of course; ask about what's on today.

Slow-Roasted Mains

The anchors of our dinner menu are cooked low, often for hours, until the meat is tender enough to eat with a spoon. We work with farms we know — chicken, lamb, pork, beef — each season bringing different cuts and different approaches. A braise of shoulder, a roasted bird with roots, meat that has time enough to become itself. We keep a few vegetarian mains on every menu: roasted vegetables with grains, a substantial soup, pasta with just greens and good oil. The specifics change with what's available; we're happy to describe what's ready tonight.

Pricing & Availability

Because we buy from farmers rather than a distributor, the menu shifts not just with the season but sometimes day to day. What we have on Monday might be gone by Friday, and what comes in Friday we didn't know about on Tuesday. Prices move with the market — a rarer vegetable or an unexpected catch will cost more than a staple. We think that's honest, and it's part of what keeps cooking interesting.

For the current menu, pricing, or any dietary questions, get in touch with us. We're happy to describe what we're cooking today, and to work around allergies or preferences.