February 2019

Marinated olives 6

Fried almonds 6

Hand cut fries with roasted garlic aioli  and house ketchup 6

Island Creek Selects 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

Werp lettuce with lemon, olive oil, parmesan 12

Boquerones with butter and toast   9

White-soy trout belly crudo with wild citrus and trout roe 14

Aged beef tartare with peppered lavash, chestnuts, creme fraiche 14

Linguine with wild mushrooms, tomato, shaved celery root, pecorino 14

Seared fjord ocean trout with gingered red curry, carrots, preserved blueberries 18

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


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

Dark chocolate ganache, amaranth, fruit preserve, blueberries 6