To Eat

house PORK RINDS, espellette pepper 4

marinated OLIVES, pickled spanish garlic 6

OYSTERS by the piece, cucumber mignonette, lemon mp

pommes FRITES, garlic aioli 6

salt cod CROQUETTES, roasted tomato aioli, grilled lemon 9

spanish SARDINES, pickles, caper mustard, buttered toast 10

CROQUE MADAME, brioche, bayonne ham, gruyere, mornay, fried egg 12

ARANCINI, smoked cacciocavallo cheese, tomato jam 9

Nashville hot SWEETBREADS, apple-fennel slaw 12

roasted BONE MARROW, salsa verde, onion jam 10

bibb lettuce SALAD, green goddess dressing, pecorino, croutons 8

nichols farms roasted CARROTS, carrot-top pesto 7

di stefano BURRATA, heirloom tomatoes, balsamic, basil 12

CHEESE plate – a trio of artisan cheeses & accompaniments mp

CHARCUTERIE of ham & parsley terrine, chicken liver mousse, deviled eggs, 14
pickled red onion jam, house pickles & mustard

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

provencal MUSSELS, saffron, aioli, baguette 12

pan fried LAKE TROUT, puy lentils, dijon cream sauce 14

nantucket bay SCALLOPS, sweet corn purée, crispy ham 10

spanish OCTOPUS, white beans, chorizo, almond sous-bise 14

grilled sirloin flap STEAK, chimichurri, lime 16

Chef Aaron Mooney