Supper

Friday, November 17th

SNACKS

Six Beau Soleil Oysters (NB)- 18

Pickle Plate- fermented and cured vegetables 8

Bread & Butter 6

Fresh Cheese- sumac honey, fall fruit 9

Fried Oyster Ssam- bbq pork, kimchi 9

SMALL PLATES

Goat Tartare- black radish, pear 16

Sunchoke Soup- pickled apple, spicy crab 12

Harvest Vegetable Cassoulet- 14

Bay Scallops- sweet potato, brussel leaves, horseradish 16

Salt Roasted Rutabaga- date mole 13

HANDMADE PASTA

Pumpkin Caramelle- pickled cranberry, burrata, pepitas 17

Tagliatelle- shelling beans, kale, bacon brodo 18

DINNER PLATES

Hanger Steak- creamed spinach, potatoes 29

Whole Lubina- grilled or fried 36

Kielbasa- fingerling potato, melted leeks 25

Short Rib- polenta, brussel sprouts 28

Grilled Goat- chickpeas, kale, sumac 28

LIMITED

Charcuterie 25

Offal Tasting Menu 50

FAMILY STYLE
choose two vegetables

Fried Chicken 38

VEGETABLES
7 each

Greens & Herbs

Braised Red Cabbage

Malted Beets

French Fries

Honey Roasted Turnips

 

Be excellent to each other.