Executive Chef Trevor Fleming

January 2019

Marinated olives or fried almonds with sea salt  5

Island Creek Selects oysters on the half shell or grilled with lemon and butter  3 each

Hand cut fries with roasted garlic aioli  and house ketchup  6

Sterling American white sturgeon caviar served with bilini and  accoutrements (30g)   75

Boquerones with butter and toast   9

White-soy trout crudo with persimmons and smoked onion oil 13

Werp lettuce with sudachi and chestnut dressing, crispy sweet rice, coconut, wild citrus 12

Caramelized foie gras with xo sauce, spaghetti squash and finger lime 17

Roasted persimmons with raclette, onion chips, paprika lavash 13

Egg yolk linguini with wild king crab, rutabaga, saffron hollandaise 17

Seared fjord ocean trout with gingered red curry, sweet potatoes, preserved grapes 18

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

31-day aged ribeye with fermented bok choy, braised fennel, uni aioli, bottarga 19

Charcuterie    7 each

Chicken liver mousse (chx) RSB ~ silken goodness
Big Chet’s (pork) RT ~ spicy fennel and garlic salami
Nduja (pork) LQ ~ spreadable spiced salami with red chili pepper
Pork Queen (pork) RT ~ funky, deeply porky, herbaceous finish
Saucisson Rouge (pork) SG ~ liver and hearts, espelette, red wine
Salbando (pork) RT ~ sopressata style, spicy but subtle

Cheese     7 each

Julianna (goat) IN ~ natural rind rubbed with herbes de provence
Taleggio (cow) ITA ~ thin crust, fruity, washed rind
Dancing Fern (raw cow) TN ~ soft, creamy, bloomy rind
Kentucky Rose (raw cow) KY ~ semi-soft, briny and grassy
Sofia (goat) IN ~ with a sweet and delicate paste
Bellamy Blue (raw cow) TN ~ creamy, notes of smoke and cut hay

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

All 6 cheeses   36   ~   All charcuterie  36