Executive Chef Mike Simmons

January ~ menu items change daily

 Marinated olives   5

Fried almonds with sea salt   5

Hand cut fries with roasted garlic aioli  and house ketchup  5

Oysters with hot sauce and mignonette   2.5 each

Beef carpaccio with lardo, baby arugula and pickled pepper vinaigrette   10

Boquerones with grilled sourdough   6

Kuri squash soup with smoked trout, pickled ginger and spiced pepitas   9

Warm buttered beets with hazelnuts, toasted ricotta and grilled frisee   11

         Charcoal roasted parsnips in a vinaigrette of goat sausage, lentils, meyer lemon and pomegranate   12

Garlicky fromage fort with parsley, apple, smoked pecan, membrillo and baguette   5

Popcorn beef sweet breads with blue cheese, malt vinegar and hot sauce   10

Dry aged Slagel Farms burger, bacon aioli, red onion, cheddar, with Werp greens and house pickles   13

40 day dry aged rib eye with roasted sweet onion and lobster butter   20

Charcuterie    6.50

Chicken liver pate (chx) RSB ~ silky potted chicken liver
Saucisson rouge (pork) INDY ~ spicy pork heart salami
Coppa (pork) INDY ~ spicy slow aged pork collar
Gin and Jucie (lamb) INDY ~ my money on my mind
Wild boar terrine (boar/pork) RSB ~ apple and pistachio
Dodge City (pork) INDY ~ fennel scented giant salame

Cheese    4.50

Simply Sheep (sheep) NY ~ so fresh and so clean
Anton’s Limburger (cow) DE ~ make it funky
Old KY Tomme (goat) KY ~ weep no more
Bayley Hazen (raw cow) VT ~ fudgy hazelnutty blue
Challerhocker (raw cow) SW ~ sublime alpine
Grayson (raw cow) VA ~ delightfully rank

Selection of 3 cheese and 3 charcuterie   29

Selection of all 6 cheeses   25   ~   All charcuterie   34