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Menus are posted to indicate our style, but the menu changes often, and those changes may not be reflected here. 

March 27 -29

 

FOCACCIA sweet onion + herb, Arbequina olive oil 8

PICKLE PLATE house pickled vegetables 5*

OLIVES Castelvetrano, smoked paprika, garlic, lemon, parsley 7*

OYSTERS Deer Isle Oysters, fish sauce mignonette, lemon 18/36*

 

WINTER GREENS fennel, radish, toasted seeds, buttermilk dressing 12*

BEETS pickled red onion, pistachio, cultured cream, dill 14*

PATE house pickled vegetables, whole grain mustard, crostini 15

 

ASPARAGUS grilled, hazelnut romesco, charred lemon 13*

FRIES herbed salt, malt vinegar aioli 8

LITTLENECKS confit tomato, white beans, toast, chili butter 22

SKATE CHEEKS tempura fried, Calabrian chili mayo 18

 

PIEROGI onion + caraway, brown butter oyster mushrooms, cultured cream, dill, fried shallot 30

BRANZINO olive oil poached potato, fried garlic, chive 36*

CONFIT CHICKEN LEG mojo verde, new potato, garlic yogurt 34*

HANGER STEAK chanterelle shoyu, frites, fines herbes, black garlic aioli 38*

 

BURGER house pickles, aioli, caramelized onion, tomato, brioche bun, fries 20

cheddar +1 blue cheese +2 bacon +2

 

FLOURLESS CHOCOLATE marsala sabayon

BASQUE CHEESECAKE

 

*GF

A 20% service fee will be added to all guest checks. The service fee is distributed among all hourly employees, front and back of house, who take part in service. No portion of the service fee is retained by the restaurant or its owners. We are deeply grateful for your loyalty and support.

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