DINNER MENU

 

Snacks

Beer Nuts · 3

foie gras butter, espelette

Marinated Olives · 5

goat cheese, oregano

Masa Gnocchi · 5

broccoli, cheddar, jalapeño

Fried Green Tomato · 5

curry, remoulade

Pimento Cheese · 5

kimchi, smoked pork jowl

Raw

Wagyu Beef · 8

steamed bun, dill, cucumber

Fluke · 11

melon, papaya, basil

Oysters · 17/30

daily mignonette

Cheese

3 for $15 / 5 for $20

Cabot Clothbound

Cow, VT

Cremont

Goat/Cow, VT

Humboldt Fog

Goat, CA

Grayson

Cow, VA

Bayley Hazen

Blue, VT

Small Plates

Lettuce Wrap · 12

octopus, jerk spice, pineapple

Scotch Egg · 9

thai sausage, snow peas, fish sauce

Zucchini · 10

shrimp, shishito pepper, cherry tomato

Flatbread · 9

daily accompaniments

Lamb Ribs · 13

artichoke, harissa, yogurt

Agnolotti · 12

rabbit, eggplant, cherry

Pork Belly · 12

rhubarb, radish, mint

Foie Gras · 15

english muffin, strawberry, cashew

Seasonal Salad · 8

local vegetables, grains or greens

Mushrooms · 11

black garlic, fava bean, spring onion

Asparagus · 8

guanciale, shallot, hollandaise

Charcuterie · 15

daily selection

Large Plates

Kielbasa · 19

baby carrot, barley, cabbage

Softshell Crab · 25

aioli, green garlic, mustard

Beef Cheek · 24

tamarind, bok choy, heart of palm

 

 

Consuming raw or under cooked food may increase your chances of food borne illness. Please inform your server of any food allergies

 

 

 

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