To Eat

SOURDOUGH BOULE, whipped butter, breakfast radishes, olive oil 7

twelve month-aged bayonne 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 PORK RINDS, espellette pepper spice 6

ARANCINI, smoked cacciocavallo cheese, tomato jam 9

Nashville hot SWEETBREADS, apple-fennel slaw 12

venison PÂTÉ GRAND-MÈRE, pickled sweet corn relish 9

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 18

coconut curry MUSSELS, pumpernickel baguette 12

pan seared SUZUKI BASS, chickpea panisse, yogurt, cucumber 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 14

Chef Aaron Mooney