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
- Beef Heart Bresaola
- Chocolate Espresso Cured Lamb Lomo
- Beet Coriander Smoked Wild Salmon
- Smoked Pickled Beef Tongue
- Calabrian Nduja
- Juniper Cured Duck Prosciutto
- Szechuan Beef Tendon
- Moroccan Spiced Pork & Duck Rillettes
- Rosemary Cured Guanciale
- Hog’s Head Cheese
- Kalimoxto Cured Mojama
- Cochon de Lait Porchetta
- Black Pepper Lonza

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

“ROOT” Vegetable Salad
Heirloom Carrots, Charred Fennel, Vegetable Ash Purée, Pickled Celery Root, Smoked Rutabaga Purée,
Lemon Verbena Thyme Vinaigrette: 12

Sugar Cane Roasted Beets & Beet Cured Smoked Salmon
Charred Meyer Lemon Mascarpone, Crispy Rye Rice Cracker, Raw Almonds,
Pumpkin Seed Egg Yolk Mousse: 14

Apple Duck Heart Salad
Toasted Caraway Apple Mustard, Shaved Kohlrabi, Marbled Rye Soil,
Apple Cider Foam: 13

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

Smoked Black Bean Porkbelly
Charred Onion Fish Sauce Caramel, Heirloom Radish Pickles, Sangchu Ssam,
Crispy Shallots, Apple Kimchi, Jasmine Rice, Wild Herbs: 15

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

Toasted Chestnut Alla Chitarra
Coffee Pudding, Chestnut Brodo, Chipotle Roasted Acorn Squash,
Crispy Chestnut Chips, Kale: 26

Sous-vide Lemonfish Veronique
Toasted Almond Purée, Verjus Pickled Grapes, Celery Ribbons,
Grape Yeast Foam, Braised Fennel: 28

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

Roasted Marrow Bones
Calabrian Nduja Jam, Pumpkin Preserves, Toasted Spiced Pepitas,
Za’atar Naan Bread, Egg Yolk Caramel Ricotta: 30

Whole Roasted Market Fish
Ginger Scallion Vinaigrette, Turnip Purée, Crispy Cauliflower: 33

Black Lacquered Duck
Wild Mushrooms, Snap Beans, “Rutabaga Sardalaise”,
Pickled Red Pearl Onions, Pan Jus: 30

Grilled Herbed Lamb Loin
Peach Pit & Turbodog Wheat Berry Oatmeal, Celery Root Bark,
Winter Chimichurri, Charred Miso Saba, Grilled Chicory: 31

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