Executive Chef Duncan Biddulph

May ~ menu items change daily

Marinated olives   5

Fried almonds with sea salt   5

Hand cut fries with roasted garlic aioli  and house ketchup  5

Grilled octopus with fregola, cucumber, watercress, red chile, almond, fried lemon and minted yogurt  9

Werp Farm lettuces with pickled squash, toasted pumpkin seeds and smoked vinegar   8

Marinated baby beets with shallot, cashew, pickled quail egg, blood orange and sunflower shoots   8

Grilled flatbread with confit lamb, white bean, oregano, fromage fort, smoked tomato and pickled onion   10

Pan roasted mussels with preserved lemon, bacon, pepper aioli and grilled bread   10

Whitefish with carrots, black lentils, pea shoots, green garlic, walnut and gribiche   13

Swan Creek burger, bacon aioli, red onion, cheddar, with Werp greens and house pickles   11

Marinated flank steak with farro, nettles, goat cheese, mustard greens and shallot relish   15

Orecchiette with chicken, grilled asparagus, crispy garlic, pinenuts and montamore   10

Charcuterie    6.50
Pork rillette
Gunthorp Farm duck liver pate
Bresaola ~ air dried beef
Coppa ~ spice cured pork shoulder
Cremenelli prosciutto
Sopressata ~ dry cured pork sausage

Cheese    4.50
Sofia (goat) IN ~ Vegetable ash rind, soft
Crane Mountain (goat) NY ~ bloomy rind, soft
Cremont (goat, cow) VT ~ bloomy rind, soft
Fresian farmstead gouda (cow) IA ~ mild, semi firm
Mountina (cow) MT ~ alpine style, washed rind, firm
Asher Blue (cow) GA ~ raw milk, semi firm

Selection of all 6 cheeses ~ 25   Selection of all charcuterie ~ 29   Selection of 3 cheeses & 3 charcuterie ~ 26