To Eat

marinated OLIVES, pickled spanish garlic 6

OYSTERS by the piece, red wine mignonette, lemon mp

pommes FRITES, garlic aioli 6

salt cod CROQUETTES, roasted tomato aioli, grilled lemon 9

spanish SARDINES, pickles, caper mustard, buttered toast 12

spanish style pork MEATBALLS, spiced tomato sauce, breadcrumb 10

FRIED SMELTS, preserved lemon, smoked mayonnaise 8

steak TARTARE, black truffle, egg yolk, whole grain mustard 20

tuscan kale CEASAR SALAD, anchovy, pecorino, bread crumbs 8

caramelized BRUSSEL SPROUTS, sherry vinegar, pecorino 7

di stefano BURRATA, roasted beets, pistachio, mint 14

provençal MUSSELS, saffron, aioli, baguette 12

roasted CAULIFLOWER GRATIN, cauliflower puree, cheddar 8

wild MUSHROOMS AL AJILLO, garlic, brown butter, sherry, parsley 12

english RABBIT MEAT PIE, black pepper pastry, potato, mirepoix, thyme 16

grilled shell-on PRAWNS, jalapeño, cayenne, garlic confit, scallions 18

nantucket bay SCALLOPS, roasted butternut squash purée, crispy ham, fried kale 10

pork MILANESA, fried egg, frisee salad 14

grilled sirloin FLANK STEAK, chimichurri, lime 16

 

CHEESE

Selection of Three Cheeses20

Brillat-Savarin, France (Cow) 7

Chandoka, Wisconsin (Cow/Goat) 6

Chiriboga Blue, Germany (Cow) 8

Bianco Sardo, Sardegna (Sheep) 8

 

CHARCUTERIE

Selection of Three Charcuterie 20

Chicken Liver Mousse 6

Pork Country Pâté 8

Creminelli Coppa 7

Jamón Serrano 8

Chef’s Board (a selection of 3 cheeses and 3 charcuterie) 36

late night conservas

available after 11pm on weeknights & after 12am on weekends

marinated olives 6

chorizo & manchego 6

white bean & garlic spread 4

spanish sardines 10

bonito del norte 10

mussels en escabeche 10

potted pork terrine 7

all conservas served w/ crackers & lemon

 

Chef Aaron Mooney