DINNER MENU

 

Snacks

Beer Nuts · 3

Marinated Olives · 5

Masa Gnocchi · 5

broccoli, cheddar, jalapeño

Warm Pretzels · 5

sweet and spicy mustards

Crispy Fingerling Potatoes · 5

bacon gravy, cheese curd

Fried Brussels Sprouts · 5

cranberry, smoked marcona almond puree

Raw

Tuna · 10

apple, brussels sprouts, szechuan pepper

Lamb Tartare · 10

pita, pomegranate, falafel

Oysters · 17/30

daily mignonette

Cheese

3 for $15 / 5 for $20

Savaschaff

Sheep, PA

Cremont

Goat/Cow, VT

Humboldt Fog

Goat, CA

That’ll Do Ewe

Sheep, PA

Bayley Hazen Blue

Cow, VT

Small Plates

Beets · 9

pistachio, parsley, pear

Scotch Egg · 10

thai sausage, green papaya, fish sauce

Smoked Cauliflower · 9

golden raisins, curry, hollandaise

Flatbread · 9

daily accompaniments

Veal Meatballs · 12

sunchoke, meyer lemon, black trumpet

Agnolotti · 12

duck chorizo, squash, kale

Pork Belly · 14

rye bread, red cabbage, quince

Seared Foie Gras · 16

caramel, persimmon,  mandarin

Seasonal Salad · 8

local vegetables, grains or greens

Mushroom Tart · 12

black garlic, apricot, goat cheese

Wild Striped Bass · 12

celery root, maitake, rosemary

Charcuterie · 15

daily selection

Kielbasa · 10

turnip, romaine, horseradish

King Crab · 15

kohlrabi, yuzu, grapefruit

Short Rib · 12

tamarind, cranberry beans, shallot

 

 

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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