Dinner

SOCIALS

Charcuterie
Individual Selection of our House-made Charcuterie: 10
- Pâté de Campagne
- “Face” Bacon
- Fennel Cured Spalla
- Truffle Scented Chicken Liver Parfait
- “CBD” Chicken, Beef, Duck-Poached Ballotine
- Chocolate Espresso Cured Lamb Lomo
- Beet Coriander Smoked Wild Salmon
- Calabrian Nduja
- Juniper Cured Duck Prosciutto
- Moroccan Spiced Pork & Duck Rillettes
- Rosemary Cured Guanciale
- Hog’s Head Cheese
- Kalimoxto Cured Mojama
- Spicy Coppa
- Lamb Pancetta

Sausages
Individual Selection of our House-made Sausages: 10
- Spanish Style Morcilla
- Spanish Style Chorizo
- Moroccan Style Lamb Merguez
- Catalonian Style Butifarra
- Filipino Style Longanisa
- Mexican Style Salchichas
- Greek Style Loukaniko
- Swiss Style Cervelat

Grand Charcuterie Board
Chef’s Selection of our House-Made Sausages and Seasonal Accoutrements: 55

Sausage Fest
Chef’s Selection of our House-Made Sausages and Seasonal Accoutrements: 55

BEGINNINGS

Heirloom Tomato & Cucumber Panzanella
Basil Ricotta, Cornbread Croutons, Cane Syrup Vinaigrette, Soppressata: 14

Crispy Pig Ear & Charred Brussels Sprouts Salad
Black Brioche Croutons, Mustard Green Anchovy Dressing, Shaved Pecorino, Roasted Turnips, Fresh Radish: 14

Aloo Gobi
Crispy Potato, Roasted Cauliflower, Local Baby Eggplant, Toasted Indian Spice, Marinated Tofu, Bergamot Yogurt: 16

“Sweet Tea” Country Fried Chicken Wings
Miso Butterscotch Country Biscuits, Sweet Potato Sorghum Butter, Smoked Onion Buttermilk Dressing: 15

Ménage à Foie
Chef’s Daily Preparation: 25

PRINCIPALS

Tomato Bolognese & Kale Papardelle
Heirloom Tomatoes, Peppers, Fennel, Basil, Pecorino: 26

Hot & Sour Lemonfish
Coriander Seared Lemonfish, Fried Glass Noodles, Red & Green Curry Paste, Horseradish “Snow,”
Hot & Sour Soup: 29

Cohiba Smoked Scallops
Chorizo Dust, Caramelized Cauliflower, Pimentón Patatas Bravas, Black Garlic Fennel Choucroute: 32

Grilled Ribeye
Potato Pavé, Local Mushrooms, Roasted Vegetables, Smoked Blueberry Demi-glace: 39

Black Lacquered Duck
Wild Mushrooms, Snap Beans, “Rutabaga Sardalaise”, Pickled Red Pearl Onions, Pan Jus: 31

Korean Short Rib Clay Pot
Farro Fried Rice, Chinese Sausage, Charred Scallions, “6 Minute” Egg, Umeboshi, Shimeji Mushrooms: 25