To Eat

marinated OLIVES, pickled spanish garlic 6

pommes FRITES, garlic aioli 7

salt cod CROQUETTES, roasted tomato aioli, grilled lemon 12

spanish SARDINES, pickles, caper mustard, buttered toast 14

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

flank steak-bacon DOUBLE CHEESEBURGER, dijonnaise, cheddar, pickles, fries 14

caramelized BRUSSEL SPROUTS, lemon 8

WINTER GREENS, puffed amaranth, shaved red onion, sherry, maple-tomato vinaigrette 9

FRITTO MISTO: buttermilk fried calamari, shrimp, smelts, cocktail sauce, lemon 16

di stefano BURRATA, roasted beets, pistachio, mint 14

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

beer MUSSELS, blue cheese, celery, carrot, hot sauce, baguette 16

spanish style pork MEATBALLS, spiced tomato sauce, breadcrumb 15

grilled SPANISH OCTOPUS, crispy red potato, broccoli rabe, XO sauce 18

half roasted POUSSIN, portobello-cornbread stuffing, walnut pesto, chicken jus 20

 

 

 

CHEESE

Selection of Three Cheeses20

Brie Fermier, France (Cow) 7

Appalachian, Virginia (Cow) 7

Blu di Bufala, Italy (Water Buffalo) 8

Secret de Compostelle, Basque (Raw Sheep) 8

 

CHARCUTERIE

Selection of Three Charcuterie 20

Chicken Liver Mousse 6

Pâté Grand-mère 7

Lonza 8

Duck Rillettes 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

spanish sardines 10

bonito del norte 10

mussels en escabeche 10

potted pork terrine 7

potted liver mousse 7

all conservas served w/ crackers & lemon

 

Chef Aaron Mooney