Menus

SNACKS

• Raw Oysters - east or west coast, red wine mignonette     3/each
• Deviled Eggs - lake superior herring roe, dill     8
• French Fries - malt vinegar aioli     7
• Mushroom Bruschetta - sunny side quail eggs     10
• Ricotta Bruschetta - hazelnut dukka, mint     10
• Sesame Shrimp Toast - sweet chile sauce     10
• Smoked Chicken Liver Pate - bacon marmalade, grilled bread     10
• Pickle Plate - beets, green beans, turnips, shiitakes, house cultured butter, crackers     11
• Cheese Plate
  northern lights blue- raw cow - mn
  gouda - goat - netherlands
  langres - raw cow - france     14
• Meat Plate
  House Smoked Duck Pastrami
  Saucisson de Basque
  Cantampilitos
  Chicken Galantine     16

SMALL PLATES

• Scallops - almond gazpacho, green grapes, chives     19
• Grilled Octopus - pickled shishitos, black garlic, pineapple     15
• Ahi Tuna Crudo - tuna mayo, fermented celery, black walnuts, urfa chile     15
• Chicken Wings - ginger-tamari sauce, serranos, scallions     12
• Clam Chowder - smoked potatoes, brown butter, rye croutons     12
• Steak Tartare - celery root, lemon aioli, grilled bread     14
• Grilled Squash - salsa macha, brown butter pecans, pickled red onions, mozzarella, mint     13
• Coffee Roasted Carrots - chickpea puree, dill yogurt     12
• Roasted Turnips & Radishes - spinach-coconut milk sauce, toasted coconut, tangerine oil     12
• Arugula Salad - charred onion vinaigrette, sunflower seeds     8