Snacks
herbes de provence/ olive oil/ maldon sea salt/ lemon zest
MARINATED OLIVES 5
castelvetrano/ kalamata/ arbequina/ orange zest/ rosemary
HEIRLOOM TOMATO SALAD 8
grilled stone fruit/ strawberry fennel vinaigrette
BLISTERED SHISHITO PEPPERS 5
maldon sea salt/ lemon
washington salmon roe/ marigolds/ lemon olive oil/ lemon zest/ grilled bread
DEVILED EGGS 5
cornichon/caper/smoked paprika
CHICKEN LIVER MOUSSE 10
strawberry preserves/ pickled strawberry/ grilled bread
BURGUNDY ESCARGOTS 8
butter/ garlic/ shallots/ lemon/ herbs
Small Plates
fennel/ sunflower shoots/ lemon vinaigrette
grilled corn/ cherry tomato/ onion/ basil
Sandwiches
served with house-made chips
YOU’RE BACON ME CRAZY 11
cabot cheddar/ tomato/ applewood smoked bacon/ bacon jam
GREEN MONSTER 10
roasted summer squash/ cherry tomato/ munster cheese/ pesto
I BRIE SPECK YOU 12
brie/ speck/ pepperdew pepper relish/ arugula
QUACK ATTACK 12
smoked duck/ fontina/ fig/ saffron aioli/ red onion/ spinach
CHEESE & MEAT BOARDS
3 for $12/ 5 for $19
CHEESES:
coupole, goat, soft, 3-5 weeks, VT
duality of taste & texture; strong & fresh (pasteurized)
lighthouse keeper, cow, semi hard, dk
sweet, dulce de leche, fresh marcona (pasteurized)
tomme brulee, sheep, soft, 3 months, fr
grassy, sweet, salty (un-pasteurized)
valdeon blue, cow & goat, 2-3 months, es
salty & spicey, sycamore & oak leaves (pasteurized)
tete de moine, cow, semi soft, 2 months, sui
strong, sweet, fruity (unpasteurized)
MEATS:
bresaola (beef) MA – juniper, thyme
speck alto adige (pork) it – dry cured, thinly sliced, smoked ham
barolo salami (pork) UT – made with barolo wine & spices
calabrese salami (pork) NY – sangiovese wine, cayenne & paprika
hudson valley smoked duck breast, NY – tender, rich & smoky
Rise bakery gluten-free bread available for our sandwiches & boards
superfood or hearty white, substitute @ $2 charge