Executive Chef Mike Simmons

September ~ 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

End of season zucchini dressed in smoked sardine vinaigrette with sliced cippolini, bronze fennel, crispy garlic and sarvecchio   9

Marinated boquerones with grilled sourdough   6

Toasted eggplant with fennel scented lamb sausage, Spanish black anchovy and  baba ganoush   9

Cherry tomatoes dressed in dill pollen and moscatel vinegar with tiny croutons and aged cheese   11

Drunken foie gras with parsnip, plum, pumpernickel and pecan   13

Curried cauliflower in a vinaigrette of nduja, octopus, pickled tumeric and coriander berry   12

Roasted bandera quail with braised lobster mushrooms, fresh borlotti beans and fried wheat berries   16

40 day dry aged beef steak with beef fat potatoes, crispy leek, roasted grapes and aged balsamic   17

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

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
Bresaola (beef) SLC ~ dry cured eye of round
Duck Galantine (duck) RSB ~ rustic terrine of duck
Dodge City (pork) INDY ~ fennel scented giant salame

Cheese    4.50

Oma (raw cow) VT ~ supple, barnyardy, pungent
La Tur (goat, cow, sheep) IT ~ wonderful, fresh, rich
Pleasant Ridge reserve ‘EA’ (cow) WI ~ grassy, alpine
Bay Blue (cow) CA ~ rustic, fudgy, piquant
Cabot Cheddar (cow) VT ~ nutty, tangy, crystalline
Mt. Tam (cow) CA ~ creamy, earthy, decadent

Selection of 3 cheese and 3 charcuterie   26

Selection of all 6 cheeses   25   ~   All charcuterie   29