Executive Chef Trevor Fleming

September 2018

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

Tender Asian-greens salad with Mozart Garden herbs, aged gouda, fermented plum vinegar, olive oil   13

Fig wood roasted Greek octopus with caramelized ell sauce, and Methley plums   14

Saffron angel hair pasta with heirloom tomatoes, golden beet, aged Mimolette cheese, and botarga   16

Steak tartare with caper berries, hard cooked egg, pickled garlic and espelette aioli  14

Wild caught Striped bass seared with cherry tomatoes and cranberry beans, sauce beurre blanc   17

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

Aged venison loin with sauce bordelaise, chanterelle mushrooms, and grilled forego beets   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