Our Menu

with herbed oil

marinated manzanilla olives, queso en aceite, lavender marcona almonds, beet conserva with goat cheese tahini, roasted pepper conserva, 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

wild caught anchovy, marinated manzanilla olive, guindilla, baguette

marinated white anchovies, lemon, espelette, vadouvan potato chips

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

marcona almond ajo blanco, honey crisp apples, manzanilla olive

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

rose labneh, honey crisp apples, pistachios, banyuls vinegar, cilantro

oyster mushrooms, egg yolk, shallot, bread

sweet potato tahini, zhug, pecan dukkah

lobster-saffron beurre fondue, trout roe, dill

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

Bangs Island mussels, monkfish, salt cod, sungold tomato broth, tarragon butter, bread

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

half roasted chicken, cider, calasparra rice, herbs

fried artichokes, salsa verde, lemon

sweet potato tahini, roasted pepper conserva, crispy fried sweet potatoes

chocolate-hazelnut fondue

smoked maple syrup, pecans

olive oil sabayon, hibiscus