Executive Chef Jeff Eichem

October ~ 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

Lyonnaise salad with Werp frisee, lardons, poached egg and warm sherry vinaigrette   10

Sweet corn soup, with pickled shrimp, sunflower shoots, chantrelles, creme fraiche and chili oil   13

Potato croquettes with melted raclette, buerre blanc, heirloom cherry tomato and mustard greens   10

Charred eggplant and house ricotta tartine with harissa, mint and marquis grapes   13

Seared loup de mar with chorizo, PEI mussels, confit potatoes and flavors of bouillabaisse   20

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

Bucatini ~ carbonara or cacio e pepe   12

Grilled flat iron steak with cider glazed turnips, mizuna and glacier blue cheese   23

Charcuterie    6.50 each

Chicken Liver Pate (chx) RSB ~ silky potted chicken liver
Dry aged ham (pork) SG ~ hand sliced
Mortadella (pork) SG ~ fine ground salami
Gin and juice (lamb) SG ~ for the juniper lovers
Delaware fireball (pork) SG ~ chili, espelette and garlic
Beef belly terrine (cow) RSB ~ cold smoked

Cheese     5 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 3 cheese and 3 charcuterie   29

Selection of all 6 cheeses   25   ~   All charcuterie   34