Executive Chef Jeff Pikus

Menu items change daily

Marinated olives or fried almonds with sea salt  5

Oysters on the half shell with hot sauce, horse radish, lemon and mignonette   3 each

Hand cut fries with roasted garlic aioli  and house ketchup  5

Smoked beef belly dumpling soup with cucumber, bok choy, seasame-chile oil, cilantro and radish sprouts   9

Boquerones with butter and toast   7.5

Werp green salad with olive-caper vinaigrette, garden herbs and parmigiano-reggiano

Warm Spanish octopus salad with fingerling potatoes, harissa, chorizo and wild arugula   15

Roasted beet salad with red leaf lettuce, avocado, cara cara oranges, sherry vinaigrette   9

Shishito with sweet and sour sauce, lime,garlic chives and fried duck skin   10

Shaved broccoli salad with buttermilk-anchovy dressing, salt and vinegar potato chips, poppy seeds and parmesan   12

Steak tartare with caper berries, hard cooked egg, pickled garlic and espelette aioli  14

Summer squash tempura with fried lemons, sweet peppers, and dipping sauce   13

50/50 pork and beef meatballs baked with romesco, marcona almonds and cheese curds   13

Whole roasted sardines with crispy potato pancakes, bottarga, aioli and chimichurri   14

Hand cut duck egg taglietelle with fava beans, mushroom ragout, spring vegetable pesto, and hen of the woods mushroom conserva   15

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

Grilled Slagel Farm ribeye skewer with charred broccoli, bibb lettuce and thai basil   16

Whole roasted rabbit saddle cassoulet with grilled hearts and livers, toulouse garlic sausage, french curry braised beans   22      

Charcuterie    6.50 each

Chicken Liver Pate (chx) RSB ~ silky chicken liver
Broadbent county ham BF ~ smoke and salt
Smoked andouille (duck) RSB ~ with housemade hot sauce
Gin and juice (lamb) SG ~ salami with juniper and orange
Duck and goat cheese rillettes (duck) RSB~ rich and savory
Stagberry (elk) SG ~ studded with blueberries

Cheese     6.50 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