Our Menu

with herbed oil

marinated manzanilla olives, queso en aceite, lavender marcona almonds, beet conserva with goat cheese tahini, curried caulilini escabeche, warm bread

‘Wild Rosemary’ (Sheep and goats milk) | ‘Hootenany’ (Gouda style goats milk) | ‘Bamboozle’ (Goat and cows milk with beer washed rind) | ‘Fresh Chèvre’ (Goats milk) with preserved peaches, lavender honey, candied walnuts, warm bread

jamón serrano, fuet salami, lamb sujuk salami, and morcilla iberia

18 month aged, (from Castilla y León, Spain), marcona almonds

Salty Pork Bits salami, pimentón, dates, cabrales, vanilla oil

anchovy aioli, burnt lemon

marinated bangs island mussels, sherry vinegar, ramp aioli, guindilla, urfa, baguette

shrimp, espelette aioli, fennel & carrot escabeche, baguette

braised oxtail, caramelized onion, mahón cheese, baguette

crushed tomatoes, garlic, boquerones, cantabrian anchovies, focaccia

marinated white anchovies, lemon, espelette, vadouvan potato chips

aguaymanto, mint, lemon, olive oil, espelette

pickled cucumbers, manzanilla olives, horseradish, egg yolk, dill, potato chips

roasted peach labneh, marcona almond dukkah, banyuls vinegar, basil

oyster mushrooms, egg yolk, shallot, bread

12 month manchego fondue, marinated sungold tomatoes, basil

corn, Shishito peppers, hazelnuts, brown butter, lemon

octopus, chickpeas, tahini, brown butter, chermoula, lemon

baby back pork ribs, harissa honey, za’atar, labneh

half roasted chicken, cider, calasparra rice, herbs

fried artichokes, salsa verde, lemon

corn, Shishito and Jimmy Nardello peppers, roasted sungold tomatoes

chocolate-hazelnut fondue

smoked maple syrup, pecans

olive oil sabayon