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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 Cheikh is overseeing the line during service...
please say hello and send a smile...Cheikh is ALWAYS smiling.
Line Cooks Erik & Matias ensure that the wheels never come off the tracks...
and that is almost impossible in this joint.
Reni & Rainier 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 (Maine) - $4.00
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Olde Salt OYSTER (Virginia) - $3.00
Happy Hour Pricing $2.00
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Fanny Bay OYSTER (British Columbia) - $3.00
Happy Hour Pricing $2.00
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Popcorn...world's 8th best - $6.00
Oak Grove Plantation Kernels, Malt Vinegar
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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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Osetra Caviar Experience - $130.00
1oz. Osetra Caviar, Egg, Shallot, Pain de Mie, Chips, Ramp Creme Fraiche, Iberico Jamon
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Deviled Eggs - $14.00
Salmon Caviar
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Arancini - $10.00
Riso Rosso, Fontina, Parmesan, Sunday Sauce
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Tostones - $10.00
Green Plantain, Guacamole
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Eggplant & Melon - $13.00
Fairytale Eggplant, Market Melon, Chocolate Mint, Frisee, Vinaigrette
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Brussels Sprouts - $13.00
Chorizo, Chili - Lime Aioli
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Duck Liver Mousse - $12.00
Cognac, Nectarine Jam
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Jazmin's Beef Empanadas - $10.00
Gooey Mozzarella, Jazmin's Heart & Soul
More Substantial Fare
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Mid-Summer Salad - $14.00
Fregola, Stone Fruits, Purple Peas, Sunburst Tomatoes, some type of vinaigrette
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THE Salad - $18.00
Shaves Brussels Sprouts, Roasted Peppers, Asian Pear, Pomegranate Seeds, Sherry Dill Vinaigrette
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Heirloom Tomatoes - $17.00
Union Square Greenmarket Tomatoes, Sexy Peas, Basil, Rose Vinaigrette
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Burrata - $16.00
Whole Ball of Moist Cheese, Romesco, Red Pearl Onions
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Pinsa - $26.00
Heirloom Tomatoes, Mozzarella P.S. pinsa is Roman pizza
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GIANT Oktoberfest Pretzel - $16.00
Obatzda Cheese Spread, Mustard
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Fluke Crudo - $18.00
Soy Miso Glaze, Burnt Fennel
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Calamari...Rhode Island - style - $18.00
Cherry Peppers, Remoulade
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Escargot - $18.00
6 Snails, Ramp Butter, Filone
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Rabbit Rillette - $22.00
Cornichons, Dijon Mustard, Pain de Mie, Marsala
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Korean Fried Chicken Wings - $18.00
Toasted Sesame, Scallions, Sambal
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Pigs in a Blanket - $15.00
Pork & Beef Sausage, Puff Pastry, Mustard
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Slow-Cooked Cauliflower - $19.00
Baba Ghanoush, White Balsamic Vinegar
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Gnocchi alla Sorrentina - $28.00
Baked Ricotta Gnocchi, Fior di Latte, Basil
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Tteokbukki - $22.00
Korean Rice Cake, Purple Kale, Wax Beans, Purple Cauliflower
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Salt-Baked Branzino - $36.00
a whole fish, Torpedo Onion, Cherry Tomato
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Wiener Schnitzel - $25.00
Wild Arugula
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Poulet en Brique - $28.00
1/2 Amish-raised, Indiana-born chicken, Maque Choux
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Smash Burger - $24.00
Carmelized Onions, White Cheddar, Fancy Sauce, Tomato, Pepperoncini, House-Cut Fries
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Bistecca alla Fiorentina - $120.00
Porterhouse Steak, Market Garlic, Duck Fat Potatoes, FIRE...lots of FIRE
DESSERTS
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Budino - $9.00
Peach Liqueur, Milk Chocolate
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Bridget's Red Velvet Cake - $9.00
Vanilla Cake, Red Coloring #2876, Cream Cheese Frosting
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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Anchovies - $18.00
Filone, Lemons, Maldon Salt, Pickled Peppers, Olives
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Mackerel - $18.00
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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Pancetta - $7.00
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Finocchiona - $7.00
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Hot Sopressata - $8.00
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Nostrana Salami - $7.00
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Bresaola - $12.00
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Gabagool - $7.00
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Napoli Salami - $7.00
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Stagberry - $11.00
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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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Lumberjack - $7.00
Pasteurized Goat - New York
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Quadrello - $8.00
Pasteurized Buffalo - Italy
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Moonrise - $13.00
Pasteurized Cow - Pennsylvania
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Petit Prefere de nos Montagnes - $8.00
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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Finger Lakes Gold - $8.00
Pasteurized Goat - New York
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Seven Sisters - $8.00
Pasteurized Cow - Pennsylvania
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Sunny Ridge - $8.00
Pasteurized Goat - Wisconsin
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La Noix d'Argental - $10.00
Pasteurized Cow - France
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Whitney - $7.00
Raw Cow - Vermont
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Quicke's Cheddar - $8.00
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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Annelies - $9.00
Raw Cow - Switzerland
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Comte Fortes des Rousses - $7.00
Raw Cow - France
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Paski Sir - $7.00
Pasteurized Sheep- Croatia
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Bianco Sardo - $5.00
Pasteurized Sheep - Italy
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Sbrinz - $9.00
Raw Cow - Switzerland
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Bleu de Combremont - $7.00
Thermalized Cow - Switzerland
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Andazul - $7.00
Pasteurized Goat - Spain
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TWO Cheese Plate - $36.00
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FOUR Cheese Plate - $58.00
Simply put, there are 83 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.
PLEASE NOTE: it is the Summer of Riesling after all
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 "..."