Tonight

Eggs mayonnaise, $5

Cold sorrel soup, $8

Tart of mixed greens, dressed beets, $10

Yellow string bean & new potato salad, $10

Radishes and tops, anchovy, $6

Country pork pâté, pickled ramps, $12

Rabbit rillettes, pickled radishes, $12

Summer lettuces, baked goat cheese, $11

French lentils, lardons & hard-boiled egg, $10

Macaroni gratin, $13

Mussels, lardons, cider, crème fraiche, $15

Chicken leg, tapenade, aioli, roasted carrots, $18

Herondale Farm roast beef, potato & sorrel gratin, $19

Crème fraîche panna cotta, blueberries, $8

Almond cake, rhubarb compote, crème fraîche, $8

Chocolate pot de crème, $8

Menu

Eggs mayonnaise, $5

Beet soup, cumin, yogurt, $8

Tart of mixed greens, dressed beets, $10

Romaine lettuces, Black Ledge Blue, croutons, $10

Rabbit rillettes, pickled radishes, $12

Country pork pâté, pickled ramps, $12

French lentils, lardons & hard-boiled egg, $10

Macaroni gratin, $13

Braised beef, anchovy, white turnips, $19

Pork ribs with kohlrabi slaw, $18

Crème fraîche panna cotta, blueberries, $8

Almond cake, strawberries, crème fraîche, $8

Chocolate pot de crème, $8

This Week's Feed

Eggs mayonnaise, $5

Wild watercress soup, $8

Pissaladière, $9

Radishes, anchovy vinaigrette, $7

Frisée salad, mustard vinaigrette, $9

Rabbit rillettes, pickled radishes, $12

Country pork pâté, celery root remoulade, $12

French lentils, lardons & hard-boiled egg, $10

Macaroni gratin, $12

Braised rabbit with sorrel, roasted parsnips, $22

Beef shank, anchovy gremolata, white turnips, $19

Rhubarb upside-down cake, crème fraîche, $8

Chocolate pot de crème, whipped cream, $8

In Season

Pablo's recipe is featured in New York Magazine this week: Radishes and Anchovies.

Photo: Danny Kim/Illustrations by John Burgoyne