White Bean Spread 6
local cannelini beans and roasted garlic
served with pickled vegetables

Wild Mushrooms 10
with poached egg and toasted rustico

Seafood Tartare 10
salmon and smoked trout on cucumbers
with a straw potato cake

Bouchot Mussels 11
steamed in a white wine and tarragon
broth, with espelette aioli toasts

Duck Confit 11
with a warm salad of farro, wild rice, pecans
in a cranberry vinaigrette

Short Rib Pierogies 8
with a cabbage beet salad and a dill
sour cream

Seasonal Soup 7

Fennel Salad 9
shaved fennel with blood orange segments,
kalamata olives, mint and pecorino

Green Salad 8
with farm house cheddar and sliced apple
in a white rascal beer dressing.
Served with rosemary ham toast

Arugula Salad 8
pears, pancetta and fourme d’ambert with
a whole grain mustard vinaigrette