Executive Chef Jeff Eichem

September ~ 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

Salt cod fritters with calabrian chilies, black pepper-lemon aioli and pea shoots   8

Seared green beans with blackened padron peppers, confit garlic, gremolata and maldon salt   8

Chilled broccoli and charred Brussels sprout salad with house bacon, green goddess dressing and grapes   10

Shaved Indian cucumber salad with spiced new potatoes, cherry tomato vinaigrette, sliced red onion, tumeric creme fraiche and mint   10

Steak tartare with hard boiled eggs, pickled celery, dill, arugula and beef fat mayonnaise   13

Hand rolled creme fraiche cavatelli with house cured guancaile and asian pear-braised black kale   13

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

       Confit duck leg with seared cippolini onions, chanterelle mushrooms, sweet corn and duck bordelaise   18


Charcuterie    6.50 each

Chicken Liver Pate (chx) RSB ~ silky chicken liver
Rabbit terrine (rabbit/pork) RSB ~ bacon wrapped
Foie gras au torchon (duck) RSB ~ classic
Duck leg rillete (duck) RSB ~ black pepper and thyme
Saucisson rouge (pork) SG ~ pork and pork liver salame
Beef belly terrine (cow) RSB ~ hickory smoked

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