Executive Chef Jeff Eichem

July ~ menu items change daily

 Marinated olives   5

Fried almonds with sea salt   5

Hand cut fries with roasted garlic aioli  and house ketchup  5

Black Point Oysters with hot sauce and mignonette   3 each

Boquerones with butter and grilled sourdough   7.5

Braised young fennel with coriander spiced sausage, smoked clams, buttermilk and sorrel   12

Shaved summer squash salad with basil, chicory, fried pepita crisps and raspberry vinaigrette   11

Beef and beet carpaccio with garlic scapes, pickled cherries and watercress   13

Hand-rolled black pepper cavatelli with braised pork shank, apricots, ruby streak and rosemary   13

Buttery grilled gruyere sandwich with cornichon and pickled ginger marmalade   12

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

Bucatini ~ carbonara or cacio e pepe   12

45 day dry aged ribeye with sauce béarnaise, smoked new potatoes and caviar   40

Charcuterie    6.50 each

Chicken Liver Pate (chx) RSB ~ silky potted chicken liver
Country terrine (pork) RSB ~ old school simplicity
Lomo (pork) SG ~ buttery pork loin
Lamb Ham (lamb) SG ~ air dried lamb leg
Tete de Cochon (pork) RSB ~ warmly spiced, thinly sliced
Jambon de Paris (pork) RSB ~ classic

Cheese     5 each

Moonglo (goat) IL ~ a lunar lover
Nocetto di Capra (goat) IT ~ luscious and lascivious
Walton Umber (raw cow) NY ~ a tisket, a tasket
Chiriboga Blue (cow) GE ~ true blue baby
Oma (raw cow) VT ~ delightfully rank
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