Bread: butter, Maldon sea salt                                                     2

Castelvetrano Olives: citrus, chili, garlic                               4

Gougères (gruyere bread puffs)                                                  4

 Garlic Panisse Frites: lemon aioli, house pickles                 5

Dates: bacon, bleu cheese, cider gastrique                               9

*Oysters on the half shell, citrus granité, lemon        7/14/27

Seared Pork Belly: with an apple-walnut relish and       11                                                                                                                                                              root vegetable puree

Pork Confit: corn Johnny-cake, brown butter syrup          10
pomegranate molasses, chicory

Cheese Plate: Filberts, smoked honey, seasonal fruit         15

Charcuterie: Ask your server about daily selections            17

Soup:  a daily restorative                                                            5/7

Lemon-Pernod Butter Lettuce Salad: spicy

bacon lardon, boquerones and shaved cured egg yolk            10

Beet Salad:  roast beets, citrus vinaigrette,                              8
cashew-date cheese, pickled rainbow chard

Spinach Salad:  apple vinaigrette, apples, quail egg,             8

hazelnuts, fried shallot

Harris Ranch Grilled Flank Steak: with Ozark Mountain BBQ sauce, celery root slaw, roasted fingerling potatoes         20

House Made Pappardelle: with nettle pesto, parmesan, seasonal roasted vegetables, miners lettuce and wood sorrel salad        18

Pork Blanquette: braised shoulder in a white wine           18
cream sauce, onion, carrot, zucchini, mashed potatoes

Pork Chop: brined & seared, apple mustard, blakrout,       22
buttermilk mashed potatoes, seasonal vegetables

Grilled Salmon Filet: with cranberry chutney, roasted beets and shaved brussel sprouts        22

 

*Consuming raw or undercooked seafood, shellfish, eggs, or meat can increase your risk of food borne illness