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

Confit Mushroom Taco | 7ea/3 for 20

confit Richlife mushrooms on a vegan ranch seasoned corn tortilla, salsa verde, radish, scallions, pickled onions, and chicharrones GF

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

Mussels | 15

sauteed with fennel, apple, and garlic in a tomato and anchovy sauce, finished with butter, pickled egg, and scallions, served with bread

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

selection of 3 cheeses + smoky cashews + house spread + mustard + pickles + seasonal fruit + Allez baguette V CN

Add Charcuterie | 6 each

Indianapork collar salame with paprika, white wine, crushed red pepper, black pepper, coriander, and juniper berries

Capocollo di Dorman

Smoking Goose | Indianapolis,

Indianapork collar salame with paprika, white wine, crushed red pepper, black pepper, coriander, and juniper berries

pork loin cured with black pepper, paprika, and garlic

Lomo

Smoking Goose | Indianapolis, Indiana

pork loin cured with black pepper, paprika, and garlic

salami with fennel pollen and pink peppercorn

Dodge City

Smoking Goose | Indianapolis, Indiana

salami with fennel pollen and pink peppercorn

natural, slow cured ham

Prosciutto di Parma

San Marco | Emilia Romagna, Italy

natural, 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 macadamia nuts, and blueberry preserves V CN

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