Executive Chef Mike Simmons

August ~ menu items change daily

Marinated olives   5

Fried almonds with sea salt   5

Hand cut fries with roasted garlic aioli  and house ketchup  5

Oysters with hot sauce and mignonette   2.5 each

Summer time! A bright salad of shaved young veggies, wild herbs, yogurt, green coriander verjus and a soft duck egg   9

Steak tartare with seeded crackers   12

Marinated boquerones with grilled sourdough   6

Toasted eggplant with shishito peppers, baba ganoush and smoked goat shoulder   9

Marinated cherry tomatoes with dill, tiny croutons and aged cheese   12

Torchon of foie gras with cherry mostarda and a salad of home grown herbs, hickory nuts, pickled cherries and chanterelles   12

Bietina cavatelli with ‘nduja, chantrelles, slow roasted garlic, pecorino and bread crumbs   14

35 day dry aged beef steak with roasted baby alliums, bone marrow butter and sauce bordelaise   17

Grassfed burger, bacon aioli, red onion, cheddar, with Werp greens and house pickles   13

Charcuterie    6.50

Chicken liver pate (chx) RSB ~ silky potted chicken liver
Saucisson rouge (pork) INDY ~ spicy pork heart salami
Coppa (pork) INDY ~ spicy slow aged pork collar
Bresaola (beef) SLC ~ dry cured eye of round
Duck Galantine (duck) RSB ~ rustic terrine of duck
Dodge City (pork) INDY ~ fennel scented giant salame

Cheese    4.50

Oma (raw cow) VT ~ supple, barnyardy, pungent
La Tur (goat, cow, sheep) IT ~ wonderful, fresh, rich
Pleasant Ridge reserve ‘EA’ (cow) WI ~ grassy, alpine
Bay Blue (cow) CA ~ rustic, fudgy, piquant
Cabot Cheddar (cow) VT ~ nutty, tangy, crystalline
Mt. Tam (cow) CA ~ creamy, earthy, decadent

Selection of 3 cheese and 3 charcuterie   26

Selection of all 6 cheeses   25   ~   All charcuterie   29