Food

[our menu changes daily. the below is our menu

FIRST BITES & SNACKS

pao de queijo | brazilian ‘chewy n gooey’ cheezy poofs, butter, spice honey 5

escargot ‘poppers’ | made with lots of butter & love 8

tempura blue lake green beans | grana padano, salsa romesco 8

fried green olives | fennel sausage, almonds, parmesan 7

rosemary n’sage potato chips | sea salt, malt vinegar 4  

 

CHARCUTERIE & CHEESE        

bocadillo bites | jamon serrano, piquillo, queso manchego, EVOO 11

fresh burrata | grilled walnut bread, plum, pickled onion, fig balsamic 15

charcuterie and cheese board | shafts bleu, garrotxa, st. andre, selection of angel salumis: berkshire lomo, salami nostrano, salami rossa, duck salami 22

 

RUFFAGE, SALADS, & VEGGIES

crispy goat cheese & wild arugula | salt roasted beets, barley, pepitas, honey sherry dressing 13

vietnamese ‘pho’ poached organic chicken salad | veggie mix, fresh herbs, almond, chili-lime vin 12

foraged wild mushroom | creamy polenta, grana padano, truffle oil 12

roasted brussels | bacon, goat cheese, apple vinaigrette 10

grilled asparagus | crispy prosciutto, poached egg, truffle aioli 10

honey roasted heirloom carrots | feta, lebni, hazelnuts, carrot top pesto 10

roasted medjool dates & kale salad | prosciutto, goat cheese, almonds, pomegranate 14

 

SWIMMERS

scallops & slab bacon | wild mushroom risotto, crispy leeks 19

salt n’ pepper prawns | X.O. pea tendrils, garlic chips 15

hamachi sashimi | avocado, hearts of palm, shiso, watermelon radish 15

plancha baby octopus | portuguese sausage, quail egg, bacon aioli, mojo verde 14

tuna tartare | picholine olives, pear, pine nuts, ginger vinaigrette, lotus root chip 16

black pepper mussels | sugar snap peas 11

wild salmon blt | parmesan sourdough, spicy mustard aioli 12

 

CARNAGE

crispy pork loin ‘bi bim bap’ | garlic rice, asian greens, fried egg 19

P.I.G. “pop tarts” | smoked pork confit, bacon, gruyere, wrapped in golden pastry crust, tomato jam 13

thai red curry shortrib | summer vegetables, cilantro peanut slaw 16

chipotle pork meatballs | creamy polenta, tomato gravy, cotija queso 12

fried chicken (jidori f.r.) | kale slaw, gherkins, house made hot sauce, preserved lemon gribiche 13

roasted bone marrow | chimmichurri, sea salt, confit garlic brioche Toast 11

moroccan lamb kibbeh | spiced tomato fondue, celery & mint salsa, tzatziki, feta, toasted pita 14

lomo saltado | beef tenderloin, tomato, rice, yellow aji, cilantro, potato 21

poutine | braised lamb belly, fried organic egg, caramelized onion, fries 15

tin tin – noodle | spicy sesame pork, thai basil, poached egg 9

duck confit french dip | havarti, soft roll, pepperdew salsa verde, butternut & sage au jus 13

 

PLAT PRINCIPAUX

meyers farm ‘prime’ flat iron steak | sweet onions, heirloom tomatoes, watercress, umeboshi vin 23

prime ribeye steak | truffle parmesan fries, asparagus, wild mushroom n’ bacon ragout 30

brewery burger | smoked fiscalini cheddar, sour tomato jam, whiskey pickles, fries 16

                        ———— add fried egg 1 . . . add slab bacon 2

 

 

CAUTION!!!…RESTRICTED VEGAN AREA ONLY

baby heirloom tomato salad | baby romaine, avocado, roasted corn, sweet onion, red wine–herb vin 13

buddha belly feast | bhutanese red rice, eggplant, tofu, chilies and almond 12

green papaya salad | wild arugula, granny smith apple, crushed peanuts, papaya seed vinaigrette 10  

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