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

POLENTA CAKE, sundried tomato-olive tapenade, shrimp, basil 12

caramelized BRUSSEL SPROUTS, sherry vinegar, pecorino 7

roasted CAULIFLOWER GRATIN, cauliflower puree, cheddar 8

di stefano BURRATA, roasted beets, pistachio, mint 14

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

provençal MUSSELS, saffron, aioli, baguette 12

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

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

rushing waters LAKE TROUT, roasted root vegetables, crispy brussels sprouts leaves 14

moroccan spiced LAMB, smoked anson mills farro, piperade 20

grilled sirloin flap STEAK, chimichurri, lime 16

 

CHEESE

Selection of Three Cheeses 18

Brillat-Savarin, France (Cow) 7

Manchego Artesano, Spain (Sheep) 6

Chiriboga Blue, Germany (Cow) 8

Raclette, France (Cow) 7

 

CHARCUTERIE

Selection of Three Charcuterie 18

Chicken Liver Mousse 6

Pork Country Pâté 8

“Smoking Goose” Coppa 7

Jamón Serrano 6

 

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

all snacks served w/ crackers & lemon

 

Chef Aaron Mooney