Executive Chef Duncan Biddulph

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

Heirloom corn crepes with fresh cheese, potato, walnuts, onion soubise, hedgehog mushroom and apples   8

Steamed littleneck clams with harissa, sunchokes, pickled radish, butter and white wine   8

Werp Farm lettuces with pickled squash, toasted pumpkin seeds and smoked vinegar   8

Grilled flatbread with taleggio, figs, radicchio, pancetta and parsley   10

Pan roasted mussels with garlic, farmstead cream, wheat ale and baguette   10

Semolina Gnocchi with sweet potato, hazelnuts, hen of the woods, brown butter and blue cheese   11

Confit chicken thigh with collard greens, butter poached turnips and cornbread vinaigrette   11

Steelhead trout with green lentils, grilled green onion, créme fraiche, meyer lemon and lardo    13

Swan Creek burger, bacon aioli, red onion, cheddar, with Werp greens and house pickles   11

Strip steak with salsify, beets, black radish, smoked oyster and tarrago   15

Cassoulet with duck confit, pork belly, homemade sausage, white beans, ramps and breadcumbs   18

Charcuterie    6.50
Ham and parsley terrine
Gunthorp Farm chicken liver pate
Bresaola ~ air dried beef
Coppa ~ spiced, cured pork shoulder
Benton’s Country Ham
Whipped pork fat

Cheese    4.50
Sofie (goat) IN ~ Vegetable ash rind, soft
Kunik (cow, goat) WI ~ triple cream, bloomy rind, soft
Juliana (goat) IN ~ herbed rind, semi firm
Pleasant Ridge Reserve (cow) WI ~ raw milk, firm
Mountina (cow) MT ~ alpine style, washed rind, firm
Asher Blue (cow) GA ~ raw milk, semi firm

Selection of all 6 cheeses ~ 25   Selection of all charcuterie ~ 29   Selection of 3 cheeses & 3 charcuterie ~ 26