Executive Chef Mike Simmons

March ~ menu items change daily

 Marinated olives   5

Fried almonds with sea salt   5

Hand cut fries with roasted garlic aioli  and house ketchup  5

South Bay Blonde Oysters with hot sauce and mignonette   2.5 each

Boquerones with butter and grilled sourdough   6

Warm buttered beets with hazelnuts, toasted ricotta and grilled frisee   11

Parsnip, apple and miso soup with goat sausage, pomegranate, preserved meyer lemon, pine nut and lamb’s lettuce   10

Roasted sunchokes with madeira dates, smaoked pecans, crispy chicken skin and pea shoots   11

Morels with crispy honeycomb tripe, bacon, tiny turnips, fresh garbanzos, sherry vinegar and parmesan   13

Steamed Maine mussels with morcilla, english peas, green garlic and mint   14

Tamarind glazed quail with fried and pickled cauliflower, mulled raisins, cucumber and yogurt   16

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

Spaghetti with guanciale and diver scallops   19

Short rib pot au feu with sweet breads, bone marrow, carrots, onions, cornichons, dijon and horseradish   21

Charcuterie    6.50 each

Chicken Liver Pate (chx) RSB ~ silky potted chicken liver
South Cider (goose) INDY ~ mace and hard cider
Coppa (pork) INDY ~ spicy slow aged pork collar
Braunschweiger (pork) RSB ~ house made liverwurst
Country Pate (pork) RSB ~ fig and birch syrup
Dodge City (pork) INDY ~ fennel scented giant salame

Cheese     5 each

Simply Sheep (sheep) NY ~ so fresh and so clean
Anton’s Limburger (cow) DE ~ make it funky
Tomme de Chabris (ewe/goat) FR ~ Basque beauty
Smokey Blue (raw cow) OR ~ sweet and bacony
Grayson (raw cow) VA ~ delightfully rank
Verde Capra (goat) IT ~ addictive nibbler

Selection of 3 cheese and 3 charcuterie   29

Selection of all 6 cheeses   25   ~   All charcuterie   34