Executive Chef Jeff Pikus

March ~ menu items change daily

Marinated olives   5

Fried almonds with sea salt   5

Hand cut fries with roasted garlic aioli  and house ketchup  5

Beausoleil Oysters with hot sauce and mignonette   3 each

Boquerones with butter and toast   7.5

Werp green salad with nicoise-caper vinaigrette, rye cracker and parmigiano-reggiano   8

Bacon, potato, and leek soup with créme fraiche   8

Roasted beet and little gem lettuce with avocado, green lentils, cara cara oranges, sherry vinaigrette   8

Steak tartare with hard boiled eggs, pickled celery, dill, arugula and beef fat mayonnaise   14

Grilled winter squash salad with pistachios, endive, mint, lemon yogurt dressing   10

Roasted oyster mushrooms with miso butter, nori and sunflower sprouts   10

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

Hand rolled yellow corn polenta agnolotti with mushroom ragout 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

Braised Dunham Ranch pork shoulder with braised greens, shaved fennel, and smoked chili broth   18

      


Charcuterie    6.50 each

Chicken Liver Pate (chx) RSB ~ silky chicken liver
Broadbent county ham BF ~ smoke and salt
Foie gras au torchon (duck) RSB ~ classic
Fireball (pork) SG ~ hard salami with espelette and garlic
Saucisson rouge (pork) SG ~ pork and pork liver salame
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