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Chef de Cuisine Bryce is crafting yummy stuff, because that is how he rolls.
And he is also the nicest chef we know...and that counts for a lot,
especially because we spend a lot of time together.
Sous-Chef Matias is overseeing the line during service...
please say hello and send a smile.
Line Cooks Erik & Yobel ensure that the wheels never come off the tracks...
and that is almost impossible in this joint.
Reni & Wilder oversee oysters...and damn they are good shuckers.
Jazmin & Luis open the joint and prep all the foodstuffs...they are the bestest.
Snacks / Oysters
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Glidden Point OYSTER (Massachusetts) - $4.50
Happy Hour Pricing $3.50
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Olde Salt OYSTER (Virginia) - $3.50
Happy Hour Pricing $2.50
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Deer Creek OYSTER (Washington) - $3.50
Happy Hour Pricing $2.50
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Popcorn...world's 3rd best - $6.00
Oak Grove Plantation Kernels, Malt Vinegar
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Katelyn's House-Made Chips - $6.00
All Sweet Potatoes, all the time
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Olives - $8.00
Citrus, Ginger, Oregano
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Deviled Eggs - $15.00
Salmon Caviar
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Arancini - $13.00
Riso Nero, Fontina, Parmesan, Sunday Sauce
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Tostones - $14.00
Green Plantain, Guacamole
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Brussels Sprouts - $13.00
Chorizo, Chili - Lime Aioli
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Jazmin's Beef Empanadas - $10.00
Gooey Mozzarella, Jazmin's Heart & Soul
More Substantial Fare
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Bavarian Pretzel - $19.00
Mustard, Obatzda Cheese Spread
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"THE" Salad - $23.00
Shaves Brussels Sprouts, Roasted Peppers, Asian Pear, Pomegranate Seeds, Sherry Dill Vinaigrette
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Spring of Deception Asparagus - $24.00
Stracciatella, Hearts of Palm, Watercress, Banyuls, Fried Panko
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Burrata - $17.00
Whole Ball of Moist Cheese, Romesco, Red Pearl Onions
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Curried Thai Caraflex Steak - $20.00
Red Thai Curry, Green Stuff, Miso Cilantro Dressing
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Steak Tartare - $30.00
Tenderloin of Beef + Egg Yolk + Cool Stuff
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Korean Fried Chicken Wings - $20.00
Toasted Sesame, Scallions, Sambal
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Pigs in a Blanket - $17.00
Pork & Beef & Ramp Sausage, Puff Pastry, Mustard
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Chicken Pot Pie - $33.00
Pennsylvania Heritage Golden Chicken, Root Vegetables, Love, Veloute
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Berkshire Pork Steak - $34.00
Late Season Castelfranco, Chimichurri
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Slow-Cooked Cauliflower - $24.00
Baba Ghanoush, White Balsamic Vinegar
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Spring Garden Gnocchi - $29.00
Wild Foraged Ramps, Spring Peas, Green Garlic, Local Cream
$29
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Chef Bryce's Bolognese - $30.00
Mezze Maniche, Nduja, Cream, Oregano
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Octopus - $28.00
Tinajas-caught Andalucian Octopus, Spanish Olives, Sunchokes, Salsa Ronan
$28
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Wiener Schnitzel - $28.00
Milk Fed Veal, Wild Arugula
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Smash Burger - $24.00
Carmelized Onions, White Cheddar, Fancy Sauce, Tomato, Pepperoncini, House-Cut Fries
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Rib Eye for 2 - $98.00
32oz. Rib Eye Steak, Garlic Confit, Ramp Butter
DESSERTS
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Pecan Pie - $10.00
Roxbury Mountain Maple, Vanilla Ice Cream, Maple Caramel
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GIANT Chocolate Cake - $16.00
Chocolate Cake, Chocolate Pudding, Chocolate Frosting, Chocolate Soul *by GIANT, we mean a portion big enough for Paul Bunyan!
$16
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Bridget's Haskapberry Cheesecake - $12.00
*if anyone can explain to me what a haskapberry is, you have a glass of wine on me...truly.
We love cheese & charcuterie & tinned fish.
We love cheese & charcuterie with wine & beer.
We love cheese & charcuterie & tinned fish in the afternoon.
We love cheese & charcuterie & tinned fish in the night.
We love cheese & charcuterie & tinned fish with our friends.
We love cheese & charcuterie & tinned fish with a game of footie on the big screen.
We love cheese & charcuterie & tinned fish.*
*obviously not written by Theodor Geisel
Tinned Fish
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Mackerel - $18.00
Filone, Lemons, Maldon Salt, Pickled Peppers, Olives
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Anchovies - $24.00
Filone, Lemons, Maldon Salt, Pickled Peppers, Olives
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Sardines - $32.00
Filone, Lemons, Maldon Salt, Pickled Peppers, Olives
Charcuterie
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Prosciutto di Parma - $9.00
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Jamon Iberico - $12.00
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Pancetta - $7.00
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Finocchiona - $7.00
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Hot Sopressata - $8.00
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Bresaola - $12.00
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Napoli Salami - $7.00
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Cana de Lomo - $12.00
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TWO Charcuterie Plate - $34.00
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FOUR Charcuterie Plate - $56.00
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Jane Jacobs - $62.00
2 Cheeses + 2 Charcuterie + yummy condiments
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Anthony Lispenard - $106.00
4 Cheeses + 4 Charcuterie + yummy condiments
Cheese
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St. Stephen - $8.00
Pasteurized Cow - New York
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Sherry Gray - $10.00
Pasteurized Cow - Vermont
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Chevre "Bethmale" - $9.00
Pasteurized Goat - France
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Quadrello - $8.00
Pasteurized Buffalo - Italy
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La Tur - $12.00
Pasteurized Cow / Sheep / Goat - Italy
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Moonrise - $13.00
Pasteurized Cow - Pennsylvania
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Afterglow - $10.00
Pasteurized Cow - Wisconsin
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Brie Fermier - $7.00
Pasteurized Cow - France
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Amanteigado Grande - $6.00
Raw Sheep - Portugal
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Monte Enebro - $9.00
Pasteurized Goat - Spain
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Cumberland Tomme - $8.00
Raw Cow - Tennessee
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Seven Sisters - $8.00
Pasteurized Cow - Pennsylvania
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Finger Lakes Gold - $8.00
Pasteurized Goat - New York
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Quicke's Cheddar - $7.00
Pasteurized Cow - England
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Verano - $9.00
Raw Sheep - Vermont
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Ossau Iraty - $8.00
Pasteurized Sheep - France
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Hoch Ybrig - $8.00
Raw Cow - Switzerland
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Annelies - $9.00
Raw Cow - Switzerland
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Comte Fortes des Rousses - $7.00
Raw Cow - France
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La Noix d'Argental - $10.00
Pasteurized Cow - France
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Bianco Sardo - $5.00
Pasteurized Sheep - Italy
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Mitica KM 39 - $7.00
Pasteurized Cow - Spain
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Gouda - $6.00
Pasteurized Cow - Holland
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Colston Bassett Stilton - $9.00
Pasteurized Cow - England
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Barnstorn Blue - $8.00
Raw Cow - Vermont
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TWO Cheese Plate - $36.00
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FOUR Cheese Plate - $58.00
Simply put, there are 100+ wines by the glass available...
whoever crafted this list is crazy and confrontational...
at least his Mom likes him.
Truly, we have a disease and it is known in certain circles as "failure to commit to a single path."
Alas, we are therefore driven to explore the entirety of the world of grape juice.
If you love journeys, then sit down, apply the seat belt tight, and get ready for a bumpy ride.
If you love stories, then relax and allow us to regale you.
And, of course, if you love wine, well, then, we got you covered!
YES, there are about 26 Rieslings by the glass.
YES, I am in therapy...the doctor recommends I enjoy more Chardonnay.
YES, I am searching for a new doctor.
YES, a "loyal guest"...who is loyal...says that our list is overwhelming and has no order and it is impossible to use and blah, blah, blah...I nodded my head in agreement and walked away...what am I to say to that..."that I only crafted the list for myself and our team, to challenge us, to keep us on our toes, to continually expand our wine horizons"...that is not hospitable...but I never claimed to be hospitable, just confrontational...which is why I use too many "..."