Menu items change daily

Executive Chef Trevor Fleming

Marinated olives or fried almonds with sea salt  5

Oysters on the half shell or grilled with lemon and butter  3 each

Hand cut fries with roasted garlic aioli  and house ketchup  5

Roasted Kabocha squash soup, Calabrian chili oil, apple saba and cream   8

Boquerones with butter and toast   7.5

Werp green salad with olive-caper vinaigrette, garden herbs and parmigiano-reggiano   9

Coffee roasted beet salad with red endive, cara cara oranges, pistachio, creme fraiche   12

Burrata with sweet potato  puree, crispy maitake mushrooms, garlic confit, thai basil, and toast   14

House made gnocchi with roasted cauliflower, mornay, 4 year cheddar and bread crumb   13

Steak tartare with caper berries, hard cooked egg, pickled garlic and espelette aioli  14

Shakshouka, poached farm eggs in tomato and chili pepper sauce with cured black olives, forage blanc, and bread sticks   13

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

Grilled Slagel Farm ribeye skewer with marble potatoes, charred onions, chimichurri, and sour cream   17  

Pan roasted salmon with crispy potato pancakes, tobiko, garlic aioli and brown butter   16

Charcuterie    6.50 each

Chicken Liver Pate (chx) RSB ~ silky chicken liver
Broadbent county ham BF ~ smoke and salt
Smoked andouille (duck) RSB ~ with housemade hot sauce
Gin and juice (lamb) SG ~ salami with juniper and orange
Duck and goat cheese rillettes (duck) RSB~ rich and savory
Stagberry (elk) SG ~ studded with blueberries

Cheese     6.50 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 any 6 cheese or charcuterie   32
A la carte with preserves, pickles and bread   6.5
Selection of all 6 cheeses   32   ~   All charcuterie   32