Executive Chef ~ Remy Ayesh

Bar Plates ~

Citrus & garlic marinated olives ~ 5
Spiced nuts ~ 5
Stuffed eggs w/ tuna mousse, balsamic onion & vin cotto ~ 5
Frites & roasted garlic aioli  or house ketchup~ 5
Onion rings w/ harissa dip ~ 5
Fried squid, house pepperoncini, arugula, arrabiatta sauce & garlic aioli ~ 5

Greens ~

Warm cider braised barley salad, glazed beets, toasted pumpkin seeds, scallion & blue cheese cream ~ 8

Bitter greens, bosc pear, garlic butter crouton, basil vinaigrette & shaved alpine cheese ~ 9

Crusts ~

Braised fennel & buttered leeks, oven dried grape tomato, pesto cheddar & citronette mezclun greens ~ 8

La Quercia Proscuitto, garlic herbed sheep’s milk cheese, arugula, brandied cranberry vinaigrette & pistachio ~ 9

Bourbon glazed market mushrooms, Vivace cheese, mache & herb salad & lemon oil ~ 9

More Plates ~

Belgian style mussels, w/ shallot, garlic, lemon zest, cream, & Matilda ~ 10

Black Earth organic burger, bacon-scallion aioli, red onion, tomato, Fiscilini cheddar, w/ mezclun greens & house pickles ~ 9

Braised Pork shoulder, pickled plum & carrot puree, pan jus w/ red leaf lettuce & garlic chips ~ 10

Cognac lamb sausage w/ rainbow chard, gigante beans, preserved lemon & pink lady mustard ~ 9

Seared diver scallops, kohlrabi mash, pomegranate molasses, pine nut butter & celery salad ~ 11

Charcuterie ~ 6

House made chicken liver pate w/ pink peppercorns
La Quercia “green label” Proscuitto ~ dry cured
La Quercia “Italian style” copa ~ paprika & cocoa rind
La Quercia “German style” spec ~ dry cured & smoked

Cheese ~ 4.50

O’Bannon (goat) WI ~ bourbon soaked chestnut leaves, fruity
Kunik (cow, goat) NY ~ chalky center, bloomy rind, milky
Brovetto Tilset (cow) NY ~ cave aged, buttery, firm, fruity finish
Hudson Red (cow) NY ~ washed rind, soft paste, intense, fruity
Alpine (cow) NY ~ firm parmesean style, crystaline, complex
Big Woods Blue (sheep) MN ~ sweet, mild, moist, grassy finish

Organic Doggie Treats ~ 5