The Finch
Restaurant Menu
SNACKS
Saffron Arancini with Green Olive Puree
Charcuterie – Finnochiona, Coppa Di Testa, American Proscuitto
Cheeeeeese - Listing
Bread and Butter
SMALL PLATES
Kale Salad with Pistachio, Balsamic, Smoked Ricotta
Bibb Salad, Shaved Raw Vegetables, Tarragon Vinaigrette
Roasted Romanesco and Cauliflower, Green and Black Olive Purees, Boquerones, Feta
Shaved Pork Tongue Salad, Celery, Capers, Roasted Celery Juice
Smoked Squid Salad with Poached Carrots and Carrot Puree, Celery Leaves, Basil
Beets and Burrata with Roasted Treviso and Pine Nut Brittle
MAINS
Trout with Spaghetti and Butternut Squash, Apple Cider Sauce
Oil Poached Hake with Clams, Mussels, Winter Vegetables, and Turnip Chowder
Squid Ink Spaghetti with Red Shrimp, Brussels Sprouts, Saffron, and Basil
Bay Scallop, Shiitake Mushrooms and Burgundy Snails with Einkorn, a Puree of Green Things, and Wilted Tatsoi
Chicken Breast and Thigh with Japanese Yams, Delicata Squash, and Sweet Potato - Marcona Almond Sauce
Pork Loin and Belly with Rye and Onion Bread Pudding, Swiss Chard, Kabocha Puree
Beef Skirt Steak and Cheek wrapped in Grape Leaves with Potato Rosti, Arrowhead Spinach, and Spinach Puree
PLEASE NOTE: All menu items and prices are subject to change.