Executive Chef Mike Simmons

April ~ 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

Spring is here! Mache, sorrel, spinach, baby radish, fiddlehead fern, heart of romaine, fresh cheese curd, white asparagus, verjus and a 6 minute duck egg   10

Buttered carrots with curried black walnuts, charred spring onions and pickled tumeric   7

Ember roasted beets with whipped sheep chesse, spiced hickory nuts, agrumato and claytonia   8

Smoked veal sweetbreads with celeriac, apple, brown butter, fig and sage   11

Grilled early fava beans with green garlic, anchovy and citron vinaigrette   6

Taglietelle with braised spring goat, pickled ramp, nettle and pine nut salsa verde and queso fresco   12

Cast iron squid with crispy patatas bravas, City Farm spinach and lemon   13

Dashi steamed mussels and clams with tasso, fennel, arbol, grilled baguette and anchovy butter   14

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

65 day dry aged beef sirloin with morels, anchovy, grilled early fava beans and endive   17

Charcuterie    6.50

Chicken liver pate
Delaware Fireball
Country pork terrine
Dodge City

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