Executive Chef Jeff Eichem

February ~ 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

Roasted carrots and glazed garlic with toasted hazelnuts, red vein sorrel and a roast shallot puree   10

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

Roasted beef consommé and bone marrow dumpling with braised red cabbage   14

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

Fresh pappardelle with a duck wing sugo, orange, guanciale and grilled kale stems   14

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

Hand-rolled tagliatelle with wild mushroom duxelle, black garlic oil and parmesan   13

Seared duck breast with celeriac polenta, seared kale, and black pepper gastrique   20

7.5 oz dry aged ribeye with crushed beets, chili-brown butter, braised greens and toasted walnut   25


Charcuterie    6.50 each

Chicken Liver Pate (chx) RSB ~ silky potted chicken liver
Capocollo di Doman (pork) SG ~ spicy pork collar
Chicken mousseline terrine (chx) RSB ~ bacon wrapped
Coppa (pork) RSB ~ red wine and peppercorns
Saucisson rouge (pork) SG ~ pork and pork liver salame
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 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