Individual Selection: 10
Charcuterie Board: 55
- “Face” Bacon
- Fennel Cured Spalla
- Truffle Scented Chicken Liver Parfait
- “CBD” Chicken, Beef, Duck-Poached Ballotine
- Beef Heart Bresaola
- Calabrian ‘Nduja
- Juniper Cured Duck Prosciutto
- Szechuan Beef Tendon
- Moroccan Spiced Pork & Duck Rillettes
- Hog’s Head Cheese
- Country Ham Smoked Cobia

Individual Selection: 10
Sausage Board: 55
- Spanish Style Morcilla
- Spanish Style Chorizo
- Mexican Style Salchichas
- Moroccan Style Lamb Merguez
- Filipino Style Longanisa
- Swiss Style Cervelat

Individual Selection: 10
Cheese Board: 55
- Testun al Malto | Beppino Occelli Creamery | Pasteurized Cow & Goat | 6 Months
- Nickajack | Sequatchie Cove Creamery | Raw Cow | 8 Weeks
- Sparkenhoe Red Leicester | Neal’s Yard Dairy | Raw Cow | 9 Months
- Crater Lake Blue | Rogue Creamery | Cow | 8 Months
- Lincoln Log | Zingerman’s Creamery | Pasteurized Goat | 4 Months
- Harbison | Jasper Hill Farms | Pasteurized Cow | 13 WeeksGrand Charcuterie Board

The Grand Ambition
Chef’s Selection of our House-made Sausages and Seasonal Accoutrements: 85


Squash & Persimmon Salad
Toasted Everything Seed Wafer, Smoked Butternut, Pumpkin Seed Ginger Vinaigrette, Fossilized Persimmon: 12

Mole Spiced Shrimp “Tostilocos”
Charred Onions, Crispy Masa, Shrimp Harissa Chili, Pineapple Chamoy, Bergamot Crema, Onion Ash,
Salted Jícama: 15

Fried Chicken Noodle Soup
Grilled Brussels Sprouts, Roasted Shiitakes, Heirloom Carrots, Hazelnut Conchiglie Pasta, Dill: 10

Berbere Spiced Roasted Carrots
Local Eggplant, Garam Masala, Green Pea, Cucumber Mint Raita, Spiced Corn Nuts: 13

Foie Gras Torchon
Black Lacquered Duck Ballotine, Pumpkin Seed Granola, Radish Preserves, Hibiscus Shiitake, Blake’s Brioche, Cured Spanish Black Radish: 18


“DiNic’s” Roast Hand Carved Pork Sandwich
Aged Sharp Provolone, Broccoli Rabe: 13

Italian Hoagie
Calabrian ‘Nduja Jam, Pancetta, Mericle’s Smoked Ham, Country Focaccia, Provolone Piccate, Basil Caper Pesto: 13

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

Chilean Sea Bass
Parsnip Purée, Heirloom Carrots, Tarragon Emulsion, Field Pea Salad: 29

Root Burger
Toasted Brioche Bun, Caramelized Onions, Allen Benton Bacon;
Choice of Aged Cheddar, Point Reyes Bleu or Swiss: 18
+ Calabrian ‘Nduja: 9