GOUGERE
4 ea. comte + black pepper
SAPPHIRE SHOALS OYSTERS (NJ)
24. 'hoagie' mignonette + grilled lemon
CRISPY OYSTER MUSHROOM
20. preserved mushroom aioli
KINGFISH
26. caraflex cabbage, bosc pears, verjus, brown butter
CHICKEN LIVER TOAST
20. peach mustard, long hot peppers, bee pollen, country bread
RED KURI SQUASH SOUP
16. freekeh, collard greens, sharp chèvre
CHICKPEA PANISSE
18. eggplant tahina, cherry tomato, sumac onions, saffron vinaigrette
BADGER FLAME BEETS
18. garlic yogurt, chicories, carrots, cherry tapenade add chicken 32.
CASTELFRANCO RADICCHIO
18. honeycrisp apples, yoinashi pears, young ginger, garleek dressing add chicken 32.
FRENCH OMELETTE
24. broccoli, jimmy nardello peppers, havilah cheese, crispy garlic potato
RICOTTA GNUDI
26. broccoli veloute, chanterelle mushroom, fiore sardo
GRILLED BRANZINO
36. vegetables 'a la plancha' + sesame chili crunch ‘verde’
STEAK FRITES
38. wagyu flank, rosemary fries, bitter green salad, garlic aioli
PORK ‘AU JUS’ SANDWICH
24. pork shoulder confit, broccoli raab, trotter jus, baguette
CRISPY SHRIMP BÁNH MI
26 brussels sprout slaw, fish pepper aioli, fish sauce caramel
BBQ CHICKEN SANDWICH
24 red cabbage slaw, smoked padron pepper, apple cider glaze, high street roll
CHEESEBURGER
26. cornichon, american cheese, dijonnaise, high street sesame roll
panna cotta
10.
dirty chai pot de creme
10.
