Executive Chef Jeff Eichem

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

Dennis Oysters with hot sauce and mignonette   3 each

Boquerones with butter and grilled sourdough   7.5

Werp green salad with nicoise-caper vinaigrette, rye cracker and parmigiano-reggiano   8

Salt cod fritters with calabrian chilies, black pepper-lemon aioli and pea shoots   8

Seared Brussels sprouts with confit garlic, roasted carrots and honey butter   8

Steak tartare with hard boiled eggs, pickled celery, dill, arugula and beef fat mayonnaise   13

Hand rolled kuri squash cavatelli with roasted cauliflower ragout, house made guanciale, raisins, toasted pine nuts and parmesan cheese   13

       Green chili braised lamb neck with steamed rice, cilantro, lime and shaved breakfast radish   16

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

Seared duck breast with sauteed kalettes, fried baby sweet potatoes and butter poached purple radishes   20

      


Charcuterie    6.50 each

Chicken Liver Pate (chx) RSB ~ silky chicken liver
Rabbit terrine (rabbit/pork) RSB ~ bacon wrapped
Foie gras au torchon (duck) RSB ~ classic
Duck leg rillete (duck) RSB ~ black pepper and thyme
Saucisson rouge (pork) SG ~ pork and pork liver salame
Beef belly terrine (cow) RSB ~ hickory smoked

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