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 · 6

bacon gravy, cheese curd

Fried Brussels Sprouts · 6

cranberry, smoked marcona almond puree

Raw

Scallop · 12

rhubarb, cucumber, cilantro

Lamb Tartare · 12

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

Asparagus · 10

meyer lemon, egg yolk, chive

Scotch Egg · 10

thai sausage, green papaya, fish sauce

Snap Peas · 9

ramp remoulade, tasso ham, togarashi

Flatbread · 9

daily accompaniments

Rabbit · 14

morel, puff pastry, english peas

Tortellini · 14

lobster, ricotta, pine nut

Pork Belly · 14

rutabaga, broccoli rabe, gremolata

Seared Foie Gras · 16

cornbread, kumquat,  espelette

Seasonal Salad · 8

local vegetables, grains or greens

Mushroom Tart · 12

black garlic, apricot, goat cheese

Octopus · 13

chorizo, mussels, fennel

Charcuterie · 15

daily selection

Kielbasa · 12

turnip, romaine, horseradish

Trout · 12

spring garlic, grits, porcini

Short Rib · 13

white beans, long hots, 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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