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 strawberry 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

4 year aged, acorn fed, Salamanca, marcona almonds

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

anchovy aioli, burnt lemon

marinated white anchovies, lemon, espelette, vadouvan potato chips

marinated Bangs Island mussels, sourdough, ramp aioli

crab and salt cod croquettes, honey, lemon, espelette

shrimp, espelette aioli, fennel & carrot escabeche, baguette

morcilla sausage, manchego béchamel, piquillo piperade, baguette

braised oxtail, caramelized onion, mahón cheese, baguette

chicken liver & foie gras mousse, sour cherries, membrillo, pistachio, pink peppercorn, brioche

pickled habanada, caramelized onion, horseradish, egg yolk, potato chips

smoked valdeon, honeycrisp apple, fennel, radish, celery, dates, hazlenuts, maple-cider vinaigrette

oyster mushrooms, egg yolk, shallot, bread

molé, tahini verde, pomegranate, marcona almonds

octopus, sweet potato, habanada pepper zhug, brown butter, lemon

celery root, spiced and braised cabbage, roasted apples

skirt steak, sunchoke soubise, oyster mushrooms, caulilni, caramelized onion, verjus rouge

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

half roasted chicken, cider, calasparra rice, herbs

fried artichokes, salsa verde, lemon

horseradish labneh, cirspy salt roasted sweet potatoes, roasted pepper conserva

chocolate-hazelnut fondue

smoked maple syrup, pecans

orxata, cardamom