August 2019

Marinated olives 6

Fried almonds 6

Hand cut fries with roasted garlic aioli  and house ketchup 6

Deep Bay CLF, BC Kusshi oysters on the half shell or grilled with lemon and butter  3 each

Sterling American white sturgeon caviar served with bilini and  accoutrements (30g)   65

Boquerones with butter and toast   10

Werp green salad with lemon juice, olive oil, parmesan 13

Burrata, serrano ham, mick klug marinated peaches, sourdough miche 14

Summer salad, arugula, kale, fennel, papaya, avocado, pepitas, citrus vinaigrette 15

Saffron angel hair, heirloom tomato conservation, smoked caciocavera frico 18

Dry-aged Slagel Farms burger, bacon aioli, red onion, cheddar, with Werp greens and house pickles   15

Alaskin Halibut, mick slug green beens, fumet, tobiko 19

Slagel ribeye, rapini, raisin caper vinaigrette, anchovy, gooseberry mostarda 20


Selection of any 6 cheese or charcuterie   36
A la carte with preserves, pickles and bread   7

All 6 cheeses   36   ~   All charcuterie  36

Charcuterie    7 each

Stagberry (Elk) SG ~ dark and fruity, peppercorns, mead
Wild Boar Salami ~ fatty, robust, spiced with juniper and clove
Gin and Juice (lamb) SG ~ juniper and orange, deep and sweet
Spicy Borsellino (pork) SG ~ lightly smoked, balanced spiced, espelette
Iberico Paleta (pork) ~ SG front leg and shoulder, clean and rich
Chicken liver mousse (chx) RSB ~ silken goodness

Cheese     7 each

Julianna (goat) IN ~ natural rind rubbed with herbes de provence
Oklahoma Toma (raw cow) OK ~ juniper and orange, deep and sweet
Fiore Sardo (sheep) ITA ~ pecorino, rich, biting and salty
Hintan Settler (raw sheep) VT ~ milky, clean, Stilton style, lactic tang
Taleggio (raw cow) ITA ~ rosy rind, mild and creamy paste
Harbison (cow) VT ~ rich and gooey, lemon cream pie

Chefs Nicholas J. Labno & Edwin Perez