FOOD

bread Service · 8

Tallgrass Bakery hominy bread, whipped butter, confit garlic olive oil, balsamic, maldon salt
add burrata cheese, marinated piquillo peppers, and castelvetrano olives +9

charcuterie board · 26

house made rosemary-beef salami, finocchiona, & andouille dry-aged sausages
served with delice de bourgogne, crunchy mustard, pickled shallots, cornichons, and crostini

baby gem salad · 16

red oak lettuce, easter egg radish, shaved red onion, persian cucumbers, creamy sesame dressing, toasted sesame

tempura fried delicata squash · 14

citrus labneh, coriander-guajillo chili crisp, toasted pepitas, cilantro

CRISPY PORK BELLY · 23

korean bbq sauce, wasabi-edamame crema, house kimchi

house lamb sausage · 26

dill & leek sausage, sugar snap peas, asparagus, green garlic pistou, fancy mashed peas, pickled shallot, fresh mint, pistachio

STEAMED CLAMS & Mussels · 24

green curry, pickled fresno chilis, chorizo, herbs, lime, toasted baguette

dry aged beef tartare* · 24

farm-fresh egg yolk, capers, pickled mustard seeds, parsley, worcestershire aioli, hominy toast

bone-IN pork chop* · 38

carolina mustard bbq sauce, fennel, apple, shaved celery, lemon vinaigrette

pan seared whole rainbow trout* · 36

tarragon-citrus marinated, sauce gribiche, grilled asparagus, pickled fiddleheads & ramps, fava beans

za’atar fried cauliflower · 27

quinoa tabbouleh, red pepper muhammara, baby heirloom tomatoes, cucumber, feta-walnut relish, mint

GRILLED lemon pepper HALF CHICKEN · 37

english peas, marinated artichokes, persian cucumber, fennel, whipped ricotta, fin herbs

braised lamb pappardelle · 38

handmade pasta, merguez-spiced lamb shoulder, tomato ragu, mint, feta

40 oz BONE-IN BEEF RIBEYE* · 198

garlic rub, mojo verde butter
note: these large cuts can sometimes vary in size;
the price may be adjusted based on the weight of an individual cut

12 oz dry-aged new york strip* · 74

aged gorgonzola, pickled shallot,
crushed walnut, banyuls vinaigrette

8 oz TERES MAJOR* · 46

miso-scallion butter, seared wild mushrooms

dry aged steak frites · 28

4oz market cut*, russet french fries,
fermented chili aioli

happy hour
chicory salad · 10

tender kale, apple, fennel, shaved red onion, feta,
sherry-maple vinaigrette, toasted pistachio

menchi katsu slider · 11

beef & pork patty, spicy cabbage slaw, tonkatsu sauce, brioche bun

charred brussels sprouts· 12

gochujang-honey glaze, scallions, sesame, peanuts

five spice chicken wings · 15

pickled fresno chilis, cilantro

steamed clams & MUSSELS · 18

green curry, pickled hot peppers, herbs, lime, toasted baguette

side of fries · 6

with fermented chili aioli

bread service · 8

add burrata cheese, marinated pequillo peppers, and castelvetrano olives +9