SALADS Roasted cauliflower & grape salad with pickled pepper vinaigrette, almonds & parmesan / 11 Roasted carrots with garbanzos, baba ghanoush, dates, olives, feta & pistachio dukkah /12 Beets, pear, winter squash, sherry brown butter vinaigrette, robiolla & pancetta hazelnut crumble / 12.75

SNACKS SOUP Orange & espelete marinated olives/7 Mug of bone broth / 7 & maple spiced nuts / 7 Grass fed beef chili with sour cream & Smoked trout deviled eggs / 8 cheddar cup / 5 bowl / 10 House giardiniera with crackers / 6 Smoked chicken matzo ball soup cup / Bbq spiced chicharrones with buttermilk 5 bowl / 10 dressing / 6 Add house made corn bread with honey Soft pretzels with smoked sea salt & roasted butter / 4 shallot creme / 7

BREADS & SPREADS CHEESE & Bread & truffle or cultured butter / 6 Cheese (3) & charcuterie (3) plate / 25 Pimento cheese with toast / 8 Cheese plate /16 House-made corn bread with honey butter /4 Charcuterie plate /13

additional cheese /5 additional /4 SANDWICHES Jamón íberico with olives & toast / 21 *Roast beef with cheddar, roasted cherry Pâté grandmere with mustard, rye & pickled tomatoes & horseradish cream / 13.75 vegetables /12 *Corned beef tongue reuben with cheese, Bresaola with black olive-fig tapenade & spicy sauerkraut & pickled mustard seed aioli parmesan / 14 / 12.75 Duck mousse crostini with green tomato *Cuban- pressed ham, bacon, cheese, pickles, jam & spiced nuts / 10 pickled jalapeño & mustard/ 12.75

*Bbq pork with cabbage-apple slaw & pickled RAW jalapeño aioli /13.25 *Beef carpaccio with parmesan, capers & *Pork belly banh mi with miso sriracha aioli, arugula / 18 pickled carrot & cucumber / 13.25 * tartare with chimichurri & harissa/ 14 *Seared steak with truffled mushroom

duxelle, kale, roasted grapes & onions / 14 PLATES Roast pork with goat cheese, butternut Salt cod croquettes with chorizo, shishito squash, sprouts & cranberry jalapeno pepper, romesco & confit tomatoes / 10 relish / 13 Chili & tamarind glazed pork ribs with quail House lamb merguez sausage with mint egg, kimchi & pineapple fried rice / 16 yogurt, zhoug, feta, marinated cucumber & Foie gras hot dog with parsnip puree, beluga radish / 13 lentils, roasted shallot & sour cherry / 15 Fried green tomato with smoked ham, red Nashville-style hot fried chicken with pickles, remoulade & pimento cheese / 13 romaine, buttermilk, cornbread pudding /22 Pâté sandwich on rye with mustard & pickled House rye rigatoni with elk bolognese, king onions / 11.75 trumpet mushrooms, bresaola bread crumbs

& pecorino / 18 *The consumption of raw or undercooked may increase your chance of food borne illness