Our menu. CHARCUTERIE SMALL PLATES LARGE PLATE Farmer's Choice Charcuterie Plate, 3 / 22, 5 / 33 [NF] all pork supplied from The Farm at Woods Hill sauccison sec savory, nutty finocchiona anise, rich, meaty ‘nduja spicy, intense, umam chorizo seco earthy, savory, complex, spicy jambon de Paris floral, delicate, clean pâté campagne nutty, rich, complex foie gras terrine unctuous, rich, intense Add Kaluga Caviar* 6g / $22 Pig’s Ear Tots / souvlaki spice, garlic aioli / 12 NF, DF Deviled Eggs / WHF ‘nduja, anchovy, mint / 9 NF Pommes Souffle* / tallow fried potato, caviar, dill, fresh cream / 22 GF, NF Focaccia / whipped lard, crispy olive + EVOO / 9 NF, DF Bluefin Tuna Crudo* / charred cherries, aji amarillo, tapioca / 25 GF, NF, DF Surf Clam Ceviche* / coconut leche de tigre, celery, bacon, crispy potato / 20 GF, NF, DF Salmon Belly Crudo* tomatillo, cucumber, puffed sesame, chili oil / 21 GF, NF, DF Dry Aged Beef Carpaccio* / shimeji, oxalis, xo aioli, crispy onion / 26 GF, NF, DF Grilled Runner Beans / preserved kumquats, crispy olive, buttermilk / 18 NF, DF Short Rib Panino / fontina, arugula, tallow fried onion, fig / 21 NF Crispy Cauliflower / buffalo dip, celery, dill / 14 GF, NF Baby Romaine / cashew ‘caesar’ dressing, crispy topping, nasturtium / 14 GF, VEGAN Local Mackerel* / confit summer vegetables, tomato dashi / 21 NF, DF Lobster & ‘Nduja Pierogi / corn relish, fresh cream, old bay / 25 NF Seared Foie Gras* / spruce tip infused maple, rhubarb tartare, toasted brioche / 30 NF Pig’s Foot + Truffle Cromesquis / fontina cream, herb salad, black truffle / 19 NF Dry Aged Flat Iron* / huitlacoche butter, creamy grits, chili + lime, golden oregano / 29 GF, NF From the Butcher Grass Fed Grilled Short Rib Steak 12 oz, bone in - bone marrow chimichurri, potato fondant, 64 GF, NF Dry Aged WHF Pork Chop* 10 oz, boneless - aged 21 days smoked chili rub, lavender honey, peach + arugula, 56 GF, NF, DF Grilled Local Tuna Ribeye* bernaise, crab ‘louie’, 88 GF,NF Slide 1 Slide 1 (current slide) Slide 2 Slide 2 (current slide) Slide 3 Slide 3 (current slide)
