The Pink Door

traditional chicken liver paté with Vin Santo, anchovies, capers, balsamico ~ giardiniera

A “hot bath” of anchovies, garlic and olive oil with fresh seasonal vegetables for dipping

brown butter, fried sage

radicchio, Skagit Valley hazelnuts, Parmigiano-Reggiano

crispy saffron risotto cake ~ celeriac apple slaw

gorgonzola, toasted walnuts

housemade chili crisps

oranges & oil-cured olives

rabbit roasted in white wine, rosemary ~ fresh green beans ~ semolina gnocchi

(prime grade, sustainably farmed) roasted pepper relish ~ cacio e pepe mashers