Lunch

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

Grilled Duck Heart Salad
Toasted Caraway Apple Mustard, Local beans, Charred Rapinin, Spicy Smoked Peanuts,
Ciabatta Croutons: 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

Smoked Veal Pastrami Sandwich
Marbled Rye, Honey Fennel Choucroute, Gruyère, Pickled Rutabaga Rémoulade: 13

Louisiana Gulf Shrimp Roll

Sour Potato Bread, Charred Meyer Lemon Gribiche, Calabrian Chili Tomato
Conserva, Bitter Greens: 16

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

“ROOT” Burger

Black Brioche Bun, Caramelized Onions, Benton’s Bacon;
Choice of Aged Cheddar, Point Reyes Bleu or Swiss: 15

Vietnamese Boudin Bánh Mì

Lemongrass Ask Baguette, Bourbon Smoked Jalapeño Relish,
Charred Scallion Cilantro Aioli, Duck Liver Mousse,
Crispy Puffed Tendon: 15

Grilled Cobia 

Preserved Lemon Raita, Pickled Seasonal Vegetables,
Za”atar Potato Crisp, Local Greens: 16