October

Marinated olives 6

Fried almonds 6

Hand cut fries with roasted garlic aioli  and house ketchup 6

IslandCreek Selects oysters on the half shell or grilled with lemon and butter  3/3.5 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

Buratta salad, heirloom tomatoes, purple basil 14

Sauteed farm kale, garlic confit, puffed wild rice, Korean chili flake 13

Roasted Werp farm carrots, lentils, harissa, cured egg yolk 14

Pork belly, blue corn grits, poached egg, kimchi 15

Grilled Hamachi collars, Japanese tare, root vegetable slaw, chili vinegar 19

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

Slagel ribeye, royal trumpet mushroom, pomme puree, black trumpet jus 24


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