To Eat

BREAD plate – sourdough boule, whipped butter, olive oil 5

twelve month-aged serrano HAM & CANTALOUPE, ricotta cheese 8

marinated OLIVES, pickled spanish garlic 6

OYSTERS by the piece, cucumber mignonette, lemon mp

pommes FRITES, garlic aioli 6

house CHICHARRONES, espellette pepper spice 6

ARANCINI, smoked cacciocavallo cheese, tomato jam 9

Nashville hot SWEETBREADS, apple-fennel slaw 12

smoked ham hock TERRINE, red wine mustard, parsley salad 6

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 pork rillettes, chicken liver mousse, deviled eggs, 14
pickled red onion jam, house pickles & mustard

steak TARTARE, black truffle, egg yolk, whole grain mustard 18

coconut curry MUSSELS, pumpernickel baguette 12

grilled head-on PRAWNS, romesco, panisse, zuchinni 16

nantucket bay SCALLOPS, sweet corn purée, crispy ham 10

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

grilled sirloin flap STEAK, chimichurri, lime 14

Chef Aaron Mooney