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
- Beef Heart Bresaola
- Chocolate Espresso Cured Lamb Lomo
- Beet Coriander Smoked Wild Salmon
- Calabrian Nduja
- Juniper Cured Duck Prosciutto
- Szechuan Beef Tendon
- Moroccan Spiced Pork & Duck Rillettes
- Rosemary Cured Guanciale
- Hog’s Head Cheese
- Spicy Coppa
- Pancetta
- Peppered Lonza
- Country Ham Smoked Cobia

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


Roasted Beet Salad
Honey Compressed Beets, Bacon Vinaigrette, Sunflower Seed Purée, Beet Chips, Sweet Potato Hay,
Bleu Cheese: 14

Crispy Pig Ear & Warm Giardiniere Salad
Black Brioche, Charred Brussels Sprouts, Shaved Pecorino, Green Peppercorn Anchovy Dressing: 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


Tomato Bolognese & Kale Pappardelle
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: 34

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

Crispy Pork Belly Rice Bowl
Jazzmen Rice, Fish Sauce Caramel, Kimchi, “6 Minute” Egg, Charred Scallions, Szechuan Beef Tendon: 25