Snacks
duck fat fried/ rosemary/ maldon sea salt
MARINATED OLIVES 5
castelvetrano/ kalamata/ arbequina/ orange zest/ rosemary
BURRATA 10
roasted grapes/ pickled grapes/ rosemary/ housemade crackers
CHICKEN LIVER MOUSSE 10
pear cider gelée/ bosc pear jam/ grilled bread
roasted garlic/ shallot/ white verjus/ thyme
BLISTERED SHISHITO PEPPERS 5
maldon sea salt/ lemon
DEVILED EGGS 5
house smoked salmon/ cornichon/ caper
GRILLED ASPARAGUS 8
pistachio pesto/ candied lemon
CHEESE & MEAT BOARDS
3 for 12/ 5 for 19
CHEESES:
*cremont, vermont cheese, goat & cow, soft, 1 month, VT
soft ripen, rich, earthy (pasteurized)
mimolette, cow, hard, 22 months, Fr
sweet, caramelized, tangy (unpasteurized)
*hudson flower, sheep, soft, 3-5 weeks, NY
bright herbs, piney, floral (pasteurized)
*blu di Bufala, buffalo, soft, 2-4 months, It
punchy, gamey (pasteurized)
oma, von trapp farmstead, cow, soft, 14 weeks, VT
balanced between pungent & strong, aromas of roasted nuts (unpasteurized)
MEATS:
bielesse bresaola (beef) – juniper, thyme
serrano ham (pork) – aged 12 months
barolo salami (pork) – made with barolo wine and spices
calabrese salami (pork) – sangiovese, spicy cayenne & paprika
hudson valley smoked duck breast -rich and smoky
Sandwiches
served with chips
AMERICANO 9
cabot cheddar/ tomato/ applewood smoked bacon/ bacon jam
POPEYE 12
spinach/ roasted peppers/ mozzarella/ pecorino
side of roasted tomato soup “dip”
FRIED CHICKEN PO’ BOY 10
lettuce/ spicy house tartar
QUACK ATTACK 10
smoked duck/ tomme/ fig/ onion/ spinach
PORKY PIG 12
slow roasted pork shoulder/ serrano ham/ bbq sauce/ fontina/ peppers & onions
Rise bakery gluten-free bread available
superfood or hearty white, substitute @ $2 charge