Executive Chef Jeff Eichem

May 2016 ~ menu items change daily

       Marinated olives   5

Fried almonds with sea salt   5

Hand cut fries with roasted garlic aioli  and house ketchup  5

Dennis Oysters with hot sauce and mignonette   3 each

Boquerones with butter and grilled sourdough   7.5

Salt cod fritters with calabrian chilies, black pepper-lemon aioli and pea shoots   8

Crushed beets in chili-brown butter with toasted pecans, braised greens and fromage fort   10

Red romaine salad with green garlic dressing, breakfast radish, fine herbes and rye cracker   10

Leek and sorrel soup with cured artic char, creme fraiche, potatoes and fried leeks   12

Steak tartare with hard boiled eggs, pickled celery, dill, arugula and beef fat mayonnaise   13

       Pan seared sea bass with sauteed ramps, Raventos sabayon and house made guanciale   20

       Dry aged Slagel Farms burger, bacon aioli, red onion, cheddar, with Werp greens and house pickles   14

       Hand-rolled tagliatelle with wild mushroom duxelle, black garlic oil and parmesan   13

       Seared duck breast with celeriac polenta, seared kale, and black pepper gastrique   20


Charcuterie    6.50 each

Chicken Liver Pate (chx) RSB ~ silky potted chicken liver
Capocollo di Doman (pork) SG ~ spicy pork collar
Chicken mousseline terrine (chx) RSB ~ bacon wrapped
Coppa (pork) RSB ~ red wine and peppercorns
Saucisson rouge (pork) SG ~ pork and pork liver salame
Beef belly terrine (cow) RSB ~ cold smoked

Cheese     5 each

Montan (sheep) WI ~ cave-aged alpine
Jeune Autize (goat) FR ~ semi-soft with a vein of ash
Robiola bosina (sheep/ cow) IT ~ silky goodness
Blu di bufala (water buffalo) IT ~ buttery blue
Tomme de Chevre (raw goat) FR ~ plays well with others
Willi’s Bandaged (cow) WI ~ 18 month titan

Selection of any 6 cheese or charcuterie   32
A la carte with preserves, pickles and bread   6.5
Selection of all 6 cheeses   32   ~   All charcuterie   32