Food

Marcona almonds 7

Marinated olives 7

Bread service ~ La Fournette sourdough, sweet corn butter, grilled Jimmy Nardello peppers, fermented cherry compote 8

Hand cut fries with house made ketchup and aioli 8

East coast oysters with lemon and mignonette 3.5 per piece

Shrimp cocktail with lemon and cocktail sauce 4 per piece

Boquerones with whipped butter and baguette 12

Ebi prawn crudo, sugarcube melon, lardo, fennel pollen, rosemary 17

Werp Farms green salad, lemon juice, olive oil, parmesan 14

Potato agnolotti, cherry tomato, chanterelles, herbed yogurt, manchego, berbere potato chips 25

Braised Spanish octopus, roulette pepper conserva, oregano 16

Charcoal grilled branzino, Manila clams, tomato beurre blanc, sorrel 27

Grilled Catalpa Grove double lamb chop, burnt honey and pine nut glazed carrots, charred baby kale, peach olives, preserved lemon, prawn head jus 29

Dry-aged Slagel Farm burger, bacon aioli, red onion, aged cheddar, Werp Farm lettuces, house pickled cucumber 20 *pickled jalapeño available upon request

Cheese & Charcuterie ~ Served with PQB baguette and house accompaniments

*Gluten-free bread available upon request

1oz a la carte 7

Selection of 6 39

Cheese ~

Trillium (IN) cow’s milk, bloom rind, triple cream

Hooks 8-year Cheddar (WI) cow’s milk, rich, sharp

Friesago (MN) sheep’s milk, Manchego-style

Pleasant Ridge Reserve (WI) raw cow’s milk, aged, alpine style

Petit Marin (CA) cow’s milk, bloom rind, brie

Smokey Blue (OR) sheep’s milk, nutty, tangy

Charcuterie ~

Chicken Liver Mousse (RSB)

Saucisson Sec (WI) pork, garlic, black pepper

Diablo Salami (CO) pork, wine, Calabrian chile

Gin Rummy (WI) pork, juniper, rhum

Finocchiona (WI) pork, fennel seed

Black Garlic Salami (WI) pork, red wine, black garlic

Dessert ~

Black raspberry tartlet, white chocolate crémeux, pistachio praline 10

kitchen curation by Executive Chefs Nate Tryman & Keagan Beresford