From the Kitchen

Piccadilly Carpaccio | 9

Pickled Pig sour pickles wrapped in Prosciutto, lemon garlic goat cheese, herbs, alfalfa sprouts, Prosciutto cracklins, truffle oil GF

Pastrami Beets | 13

Koji cured pastrami beets, allium creme fraiche, apple sauerkraut, served on toasted rye V

Brussels Sprout Caesar Salad | 12

shaved Brussels, wakame Caesar dressing, parmesan, croutons, cured egg yolk, lemon zest V CN

topped with spiced pepitas, pickled shallots, apricot furikake V GF

Stuffed Delicata | 13

roasted delicata squash stuffed with wild rice & beans, served over sunchoke & hominy purée,

topped with spiced pepitas, pickled shallots, apricot furikake V GF

Brussels & Kimchi Pancake | 12

topped with carrot curry, fennel, raddish, watercress, scallions and smoky cashews V CN

garnished with carrot basil salald and green onions

Carbonara a la Vietnam | 14

rice noodles tossed in eggless carbonara sauce with rendered pork lard and shallots,

garnished with carrot basil salald and green onions

served with Allez baguette

Beef Barley Stew | 20

braised short rib, carrots and celery stewed with mushrooms and barley,

served with Allez baguette

Cheese Plate | 18

3 chef selected cheeses + smoky cashews + house spread + mustard + pickles + seasonal fruit + Allez baguette V N

Add Charcuterie | 6 each

Sopressata

Molinari | Californiopork salame w/ whole peppercorns + red wine

Coppa

Salumeria Biellese | New York, New York pork shoulder trimmed and seasoned with wine and heirloom spice mixture

Dodge City

Smoking Goose | Indianapolis, Indianasalami with fennel pollen and pink peppercorn

Prosciutto di Parma

San Marco | Emilia Romagna, Italynatural, slow cured ham

topped with chocolate sauce V

S’mores | 10

housemade graham crackers and marshmallow

topped with chocolate sauce V

Butternut Squash Cake | 10

served with brown butter icing, candied hazelnuts, and blueberry preserves V CN

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