Executive Chef Mike Simmons

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

Oysters with hot sauce and mignonette   2.5 each

Northern California diver harvested sea urchin with toast, lemon and really good olive oil   26

Wild cockles and baby carrots steamed in organic miso acqua pazza   12

Beef carpaccio with lardo, baby arugula and pickled pepper vinaigrette   10

Marinated boquerones with grilled sourdough   6

Kuri squash soup with smoked trout, pickled ginger and spiced pepitas   9

Waldorf salad with crispy trotters and parmesan   11

         Baby bok choy with cultured butter, sesame, candied pear and a poached hen egg   11

Garlicky champignon with Burgundy snails   12

         Curried cauliflower in a vinaigrette of ndjua, octopus, pickled turmeric, peanut and coriander berry   12

House made boudin noir with roasted pumpkin, brussels sprouts, figs and balsamic   11

Torchon of foie gras with chestnut mustard, mulled prunes, orange and arugula   15

Pan roasted bandera quail with matsutake, bacon, cranberry beans and escarole   16

Dry aged Slagel Farms 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
Gin and Jucie (lamb) INDY ~ my money on my mind
Duck and pistachio terrine (duck) RSB ~ autumnal
Dodge City (pork) INDY ~ fennel scented giant salame

Cheese    4.50

Simply Sheep (sheep) NY ~ so fresh and so clean
Anton’s Limburger (cow) DE ~ make it funky
Old KY Tomme (goat) KY ~ weep no more
Bayley Hazen (raw cow) VT ~ fudgy hazelnutty blue
Challerhocker (raw cow) SW ~ sublime alpine
Grayson (raw cow) VA ~ delightfully rank

Selection of 3 cheese and 3 charcuterie   29

Selection of all 6 cheeses   25   ~   All charcuterie   34