November
Menu items change daily

Marinated olives or fried almonds with sea salt  5

Oysters on the half shell or grilled with lemon and butter  3 each

Hand cut fries with roasted garlic aioli  and house ketchup  5

Onion soup with dry aged beef broth, mornay crouton, fino sherry and comte   8

Boquerones with butter and toast   7.5

Werp green salad with olive-caper vinaigrette, garden herbs and parmigiano-reggiano   9

Roasted beet salad with red leaf lettuce, avocado, cara cara oranges, sherry vinaigrette   9

Roasted brussels sprouts with sweet and sour sauce, delicata squash, scallions and fried duck skin   11

Shaved broccoli salad with buttermilk-anchovy dressing, salt and vinegar potato chips, poppy seeds and parmesan   12

Steak tartare with caper berries, hard cooked egg, pickled garlic and espelette aioli  14

50/50 pork and beef meatballs baked with romesco, marcona almonds and cheese curds   13

Cacio e pepe with rustichella bucatini, pecorino crontonese and peppercorns   13

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

Grilled Slagel Farm ribeye skewer with charred broccoli, bibb lettuce and thai basil   16   

Pan roasted Faroe Island salmon with crispy potato pancakes, tobiko, arugula, aioli and brown butter   16


Charcuterie    6.50 each

Chicken Liver Pate (chx) RSB ~ silky chicken liver
Broadbent county ham BF ~ smoke and salt
Smoked andouille (duck) RSB ~ with housemade hot sauce
Gin and juice (lamb) SG ~ salami with juniper and orange
Duck and goat cheese rillettes (duck) RSB~ rich and savory
Stagberry (elk) SG ~ studded with blueberries

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