Executive Chef Jeff Pikus

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

Dennis Oysters with hot sauce and mignonette   3 each

Boquerones with butter and grilled sourdough   7.5

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

Salt cod fritters with calabrian chilies, black pepper-lemon aioli and pea shoots   8

French onion soup with duck broth and a caramelized gruyere crouton   8

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

Turnip tempura with fried sage, brown butter, white soy-aolle cider dipping sauce   10

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

Hand rolled butternut squash cavatelli with spicy mushroom sugo, hen of the woods mushroom conserva and parmigiano-reggiano   14

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

Crispy duck leg confit with rainbow chard, glazed hakurei turnips, and tart cherries   17

10 oz Slagel Farm ribeye with miso butter, saba and shaved baby beets   23

      


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