Dinner

Executive Chef Mike Simmons

July ~ 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

Hydroponic bibb lettuce with pickled shrimp, roasted raisins, poached egg, crispy onions and creamy poppyseed-ramp dressing   13

Smokey asparagus with lamb confit, moscatel vinegar, black walnut oil and a soft boiled egg   13

Boudin blanc with roasted garlicky treviso, black trumpet mustard and snow peas   12

Pan roasted countneck clams with garlic scapes, snap peas, ham vinaigrette and mint   12

Buttery grilled gruyere sandwich with cornichon and pickled ginger marmalade   12

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

Bucatini ~ carbonara or cacio e pepe   12

Sausage stuffed pork trotter “Americaine” with Louisiana crawfish tails, tiny potatoes and caper red onion relish   16

35 day dry aged ribeye with grilled asparagus, caviar and egg yolk   40


Charcuterie    6.50 each

Chicken Liver Pate (chx) RSB ~ silky potted chicken liver
Coppa (pork) SG ~ spice pork collar
South Cider (goose) SG ~ mace and hard cider
Lamb Ham (lamb) SG ~ air dried lamb leg
Turkey rillettes (turkey) RSB ~ organic turkey spam
Cotta Salami (pork) SG ~ fennel scented giant salame

Cheese     5 each

Moonglo (goat) IL ~ a lunar lover
Nocetto di Capra (goat) IT ~ luscious and lascivious
Walton Umber (raw cow) NY ~ a tisket, a tasket
Chiriboga Blue (cow) GE ~ true blue baby
Oma (raw cow) VT ~ delightfully rank
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