SMALL BURGERS & SHAREABLE served with house kettle chips upgrade to pork fat fries $2 / upgrade to cheese of your choice $2 OYSTERS GF 3 / 12 or 6 / 20 add fried egg $1, add bacon $2, add roasted mushrooms $2 lemon & Champagne mignonette TRUFFLE BURGER 32 FLASH FRIED CALAMARI 12 caramelized onion, aged cheddar cheese, black truffle mayo, crushed Spanish olives, skorthalia sauce, lemon, parsley fresh shaved black truffle, brioche bun GRILLED ASPARAGUS 8 CHEESEBURGER 16 cultured cream, ramp oil, wheat berries, pine nut granola, aged cheddar, pickled red onion, lettuce, garlic mayo, honey gastrique brioche bun PB&J 14 SMASH BURGER 15 crispy pork belly, marcona almond butter, tart cherry jelly, two griddled patties, melted edam cheese, shredded lettuce, pickles, spicy greens, house made brioche minced white onion, mayo, brioche bun GRILLED CARROT GF 12 warm tahini, pistachio dukkah, pomegranate, radish, shallot, parsley PAS TA BANGS ISLAND MUSSELS 15 , bird's eye chile, green garlic, shallot, fish sauce, lime, CACIO E PEPE 14 / 25 pbr, dulse, cilantro, toast black pepper parmesan broth, shaved SarVecchio parmesan, PORK FAT FRIES 8 cracked pepper, black truffle sauce, canestri noodle house made garlic mayo MUSHROOM CAMPANELLE 16 / 27 TOAST 8 Pebble Creek mushroom ragu, creamed spring greens, basil, Pebble Creek mushrooms, charred cucumber, scallop katsuobushi, pine nuts, SarVecchio parmesan CLAMS & LINGUINE 15 / 26 SHRIMP & RICE CROQUETTES 14 n'duja, little neck clams, roasted fish collar, green garlic, summer corn purée, piperade, scallion lemon, white wine PIEROGIES 13 RAMP CARBONARA 16 / 27 potato, gouda, & green garlic filling, shaved celeriac, apple, add ramp sausage $8 onion, parsley, crème fraîche, toasted pine nut pickled ramp, bacon, SarVecchio parmesan, egg yolk, ramp dust, linguine SOUPS & SALADS DUCK MEZZELUNE 20 / 31 sausage stuffed, wild turkey jus, morels, English peas, add pan roasted chicken breast $8 watercress, green garlic pistou HUNGARIAN MUSHROOM SOUP 8 crème fraîche, parsley, paprika ENTRÉES HOT HOUSE GAZPACHO GF 7 cucumber, tomato, onion, green garlic, basil, crème fraîche, MARKET FISH MP sherry vinegar rotating daily selection; please inquire CAESAR SALAD 12 RIBEYE A LA PLANCHA GF 48 romaine, white anchovy, peppered parmesan & sourdough crouton, grilled alliums & asparagus, purple mustards, charred scallion purée, shaved parmesan, creamy caramelized anchovy vinaigrette crispy yukons, pickled hen of the woods HEIRLOOM LETTUCE SALAD 11 CRISPY RICE NOODLES "PHỞ ÁP CHẢO" 27 hard egg, chive, brown butter bread crumb, parmesan, sliced ribeye, green garlic, onion, tomato, choi, Thai basil, cilantro, buttermilk vinaigrette bird's eye chilies SHAVED ASPARAGUS SALAD GF 12 VIETNAMESE CARAMELIZED CATFISH 30 bacon & fennel vinaigrette, green garlic, coddled egg, steamed jasmine rice, fresh crunchy vegetables, lime vinaigrette, charred lemon aioli, cured egg yolk, crispy chicken skin crispy shallots, fish sauce & coconut caramel CITRUS SALAD GF 12 MOROCCAN VEGETABLE TAGINE GF 25 VPF greens, radish, shallot, shaved Cabra Romero, cucumber, potato, carrot, chickpea, Castelvetrano olives, golden raisins, harissa, pine nuts, orange & cherry kombucha vinaigrette garlic, onion, single grove olive oil, jasmine rice, cilantro ENSALADA DE JAMÓN GF 13 MOULARD DUCK BREAST GF 34 Serrano ham, dates, Cabra Romero, apple, candied walnut, ramps, morels, green garlic, fiddlehead fern, sunchoke purée VPF greens, honey vinaigrette blue mars grape aigre doux ATYPICAL BEET SALAD GF 13 RED WATTLE PORK CHOP 32 roasted beets, hazelnut granola, preserved grapefruit rind, cress, white bean purée, Castelvetrano olives, tatsoi, shallot, Fourme d' Ambert bleu cheese, pickled mustard seed, burnt honey orange & rosemary oleo saccharum, aleppo pepper dust

Executive Chef Luke VerHulst Sous Chef Miriam Geenen Sous Chef Trevor Mathiak CHEESE & CHARCUTERIE SMALL BOARD three items 18 LARGE BOARD five items 27 CHEESE M E AT CHÈVRE Evergreen Lane, Fennville, MI CHICKEN LIVER PÂTÉ goat’s milk, fresh, salty & acidic iron & wine WABASH CANNONBALL Capriole Creamery, Greenville, IN PÂTÉ MAISON goat's milk, boule style, surface ripened chèvre add $5 rustic & herbal MIMOLETTE BOULE D'OR Label Rouge, France JAMÓN SERRANO El Cerro, Calamocha, Spain cow's milk, aged 13 months, hard, mellow aged 12 months SNOWFIELDS Saxon Creamery, Malone, WI SPECK Mitica, Alto Adige, Italy cow's milk, rich butter, sweet almond, bright lemon rosemary, pepper, light smoke GRAFTON VILLAGE 2 YR CHEDDAR Grafton, VT BRESAOLA Broolyn Cured!, Brooklyn,, New York add $5 raw cow's milk, buttery, sharp tang, nutty finish black pepper & porcini rubbed, sweet, herbaceous & earthy PIPER'S PYRAMID Capriole Creamery, Greenville, IN SALAMI COTTO Smoking Goose, Indianapolis, IN goat's milk, paprika rubbed, sweet & smoky add $5 fenugreek, red wine FOURME d'AMBERT Auvergne, France SOPPRESSATA Columbus Craft Meats. San Francisco, CA raw cow's milk, creamy, delicate garlic, fennel, black & red pepper OSSAU-IRATY Fromagerie Aramits, Vallée de Barétous, France BIG CHET'S Red Table Meats, Minneapolis, MN raw sheep's milk, firm, rich floral aromaadd $5 spicy finocchiona style, garlic, fennel, red pepper LE CHÂTELAIN CAMEMBERT Normandy, France GENOA Molinari, San Fransisco, CA cow's milk, soft ripened, hints of cellar and mushroom garlic & black pepper BELLETOILE TRIPLE CREAM BRIE Fromagerie Henri Hutin, France COPPA Molinari, San Fransisco, CA cow's milk, creamy, buttery, mellow pork shoulder, cayenne rubbed BEEMSTER 18 MONTH GOUDA Beemster, Holland cow’s milk, toasted walnut, brown butter CABRA ROMERO Central Quesera Montesinos, Spain goat’s milk, rubbed in rosemary & Iberico lardo TALEGGIO CasArrigoni, Bergamo, Italy cow’s milk, sweet, intense, truffles

DESSERTS AFTER DINNER DRINKS Pastry Chef Rawan Shatara IRISH COFFEE 9 HOUSE MADE ICE CREAM & SORBET GF 6 Schuil Columbian Cauca, Tullamore Dew, fresh whipped cream rotating seasonal selections; please inquire NOVAL 10 LEMON POLENTA CAKE 10 10 yr tawny port za'atar mousse, lemon curd, orange supreme, NIEPOORT 11 single grove E.V.O.O. gelato late bottle vintage port 2013 CHOCOLATE CHIP COOKIE ICE BOX CAKE 10 CHÂTEAU D'ORIGNAC 9 crispy thin layered cookies, coffee chocolate mascarpone cream, pineau des charentes unsweetened cream, cocoa nib OREMUS 22 PISTACHIO PARIS-BREST 10 tokaji aszú, 5 puttonyos 2007 choux ring, pistachio white chocolate ganache, lime chiboust, toasted pistachios BODEGAS YUSTE 10 pedro ximénez sherry CHOCOLATE COLA CAKE 11 caramel cream, crispy cocoa rice, cola braised tart cherry BAUMARD 18 quartes de chaume 2015 CARAMELIZED CHÈVRE CHEESECAKE GF 10 goat's cheese, cranberry glaze CHATEAU GUIRAUD 28 premier cru sauternes 2008

We are proud to serve environmentally responsible based on the recommendations from Monterey Bay Aquarium Seafood Watch®. Learn more at seafoodwatch.org Please ask your server about menu items that are served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please inform your server of any allergies. * Gf / gluten free