Executive Chef Jeff Eichem

November ~ 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

Sunchokes bravas with charred tomato aioli, portugese kale stems and garlic chips   8

Pan roasted Brussels sprouts with house-made corned beef, confit fingerling potatoes and cider gastrigue   13

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

Kabocha squash soup with jerk seasonings, charred scallion, orange supremes and foie gras mousse   13

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

Meatball and bucatini with poached garlic, parmigiano reggiano and fresh herbs   14

Seared loup de mar with chorizo, PEI mussels, confit potatoes and flavors of bouillabaisse   20

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

Porcini tagliatelle with wild mushroom duxelle, black garlic oil and parmesan   13

Cotechino sausage with braised cannellini beans, pickled golden beets, red onion and herb salad   14

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 3 cheese and 3 charcuterie   29

Selection of all 6 cheeses   25   ~   All charcuterie   34