To Eat

marinated OLIVES, pickled spanish garlic 6

pommes FRITES, garlic aioli 7

salt cod CROQUETTES, roasted tomato aioli, grilled lemon 12

spanish SARDINES, pickles, caper mustard, buttered toast 14

spanish style pork MEATBALLS, spiced tomato sauce, breadcrumb 10

FRIED SMELTS, preserved lemon, smoked mayonnaise 8

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

frisee salad LYONNAISE, honey-horseradish vinaigrette, crispy squash, pancetta, egg 10

caramelized BRUSSEL SPROUTS, lemon 10

di stefano BURRATA, roasted beets, pistachio, mint 14

beer MUSSELS, blue cheese, celery, carrot, hot sauce, baguette 16

TARTIFLETTE, yukon gold potato, carmelized onion, lardon, delice du jura 12

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

grilled shell-on PRAWNS, jalapeño, cayenne, garlic confit, scallions 18

bacon-wrapped FILET MIGNON tournedos, potato puree, sage 24

 

CHEESE

Selection of Three Cheeses20

Brie Fermier, France (Cow) 7

Appalachian, Virginia (Cow) 7

Marca Oro Gorgonzola, Italy (Cow) 8

Secret de Compostelle, Basque (Raw Sheep) 8

 

CHARCUTERIE

Selection of Three Charcuterie 20

Chicken Liver Mousse 6

Beef Heart Terrine 7

Finnocchiona 7

Duck Rillettes 8

Chef’s Board (a selection of 3 cheeses and 3 charcuterie) 36

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

potted pork terrine 7

potted liver mousse 7

all conservas served w/ crackers & lemon

 

Chef Aaron Mooney