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

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

roasted CAULIFLOWER GRATIN, cauliflower puree, cheddar 8

di stefano BURRATA, roasted beets, pistachio, mint 14

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, roasted butternut squash purée, crispy ham, fried kale 10

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

house-made FETTUCINE, bolognese, pecorino 12

grilled sirloin flap STEAK, chimichurri, lime 16

Chef Aaron Mooney