Executive Chef Duncan Biddulph

May  ~ menu items change daily

Marinated olives   5

Fried almonds with sea salt   5

Hand cut fries with roasted garlic aioli  and house ketchup  5

Quail eggs fried in breadcrumbs with hen of the woods and pumpkin gremolata   8

Red romaine with manchego, white anchovy and almonds   8

Werp Farm lettuces with buttermilk dressing and croutons   8

Grilled asparagus with prosciutto, ricotta and pistachio   9

Pan roasted mussels with white beans, pistou and garlic bread   10

Steelhead trout with asparagus, celery, jalapeño, tarragon and green garlic vinaigrette   15

Ramp top tagliatelle with roasted ramps, feta, caper-walnut crumb and fried hen egg   13

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

Hanger steak with watercress, charred onion, baby turnips and piquillo peppers   16

Charcuterie    6.50
Pork rillette
Gunthorp Farm duck liver pate
La Quercia Speck
Cremenelli coppa
Bresaola
‘Stagberry’ elk salame with blueberries and mead

Cheese    4.50
Moses Sleeper (cow) VT ~ bloomy rind, soft
Appalachian (cow) VA ~ semi soft, raw milk
Snow White Cheddar (goat) WI ~ cave aged, hard
Marisa (sheep) WI ~ cave aged, natural rind, firm
Lincoln Log (goat) MI ~ bloomy rind, semi soft
Dunbarton Blue (cow) WI ~ cave aged, raw milk, firm

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