Our Menu

Trio of bar snacks of agrodolce peanuts, vadouvan spiced potato chips & marinated olives

Mileta’s housemade focaccia & olive oil | + Taleggio fonduta $8, + Oxtail marmalade $11

Marksbury farms beef tartare with egg yolk jam, lime, pecorino Toscano & toasted focaccia

Classic pairing of whipped goat cheese & citrus roasted beets paired with jalapeño & pistachios

Prince Edward Island mussels in a spicy nduja & lemon broth with garlic toasted housemade ciabatta

Whole head of baby iceberg lettuce with a roasted tomato dressing, toasted almonds & dil

Creamy on the inside, crispy potato bites with cultured cream & hackleback sturgeon caviar

Lightly charred broccoli over vegan caesar sauce with spicy Calabrian peppers & hazelnut crunch

Sweet blue crab claws with a creamy & bright grapefruit aioli & chives

Half a dozen cold water raw oysters, dressed with yuzu koshō mignonette & chive oil*

Refreshing mixed green salad with shallots, red wine vinaigrette & Parmigiano cheese

Decadent Hokkaido scallop crudo with refreshing winter citrus, tarragon brown butter & crispy sunchokes*

Thick cut tallow fries in pastrami spice, served with smokey brava sauce & ketchup

Rich ragu of milk braised heritage pork for fresh egg pappardelle with crispy parsnips & Tuscan kale

Tomato infused mafaldine corte with a rich tomato sauce, topped with Italian buffalo mozzarella & basil

Radiatori with an earthy mushroom & red wine ragu finished with luxurious black truffle pate | + Fresh black winter truffle $20

Pouches of ricotta & lemon filled fiori in a sauce of pecorino & grana padano cheeses, lemon & black pepper

Littleneck clams & tender smoked pork belly with spaghetti topped with lemony breadcrumbs

Lumache tossed with a ragu of jake’s sausage with fiery Calabrian peppers & Parmigiano Reggiano cheese

Semi-deboned, Joyce farms heritage half chicken served over sour mash grains with mushrooms & salsa verde

Potato Frisco & seared radishes paired with a daily dry-aged steak cut from berry beef & a red onion-beef jus*

Light & flaky corvina served over wilted leeks & spinach with parsnip puree & decadent pistachio beurre blanc

Heirloom borlotti beans with Berkwood farms pork chop brightened with carrot-fennel salad & grilled lemon

Tomahawk ribeye with crispy garlic, salsa verde & red onion jus* | Serves 2-3, please allow up to one hour to cook

Golden raisin gin, Campari, amaretto, lemon, orange bitters

Bourbon, ginger, yuzu sake, lemon, habanero tincture

Brown butter washed bourbon, tonka bean, orange blossom, pecan tincture

Tequila, grapefruit, chai spice, black lime, espresso bitters, soda

Gin, coconut distillate, rouge vermouth, genepy

Bourbon, bergamot liqueur, orange, china-china amer

Rum, coconut rum, blue electrolyte, lime, vegan foamer, mint

Vodka, gingerbread syrup, luxardo, pear, almond, citrus

House pear amaro, pear nectar, prosecco shrub, prosecco

Bourbon, demerara, bitters, orange

Tequila or mezcal, triple sec, naranja, lime (make it spicy)

Espresso, haku vodka, licor 43, coffee liqueur

Gin or vodka, dry vermouth, 'very cold'

Bourbon or rye, sweet vermouth, orange bitters, cherry

Bourbon, amaro nonino, Aperol, lemon

Aperol, Campari, orange, Mionetto prosecco, soda

Gin, lemon, crème de violette, maraschino

Gin, Campari, sweet vermouth