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Warm Olives- House blend of imported olives, fresh rosemary, and meyer lemon $7

Sardines & Crackers- Served with whole grain mustard, olive tapenade, and crackers $9

Cajun Marcona Almonds- Lightly fried in sunflower oil, tossed with sea salt and Cajun seasoning $7


Small Plates

Rosemary Frites- Roasted garlic, fresh rosemary, hand cut fries, served with malt vinegar mayonnaise $8

Four Fat Fowl- Hudson Valley St. Stephen Triple crème with cranberry-jalapeno chutney and garlic crostini $14

Fried Brussel Sprouts- Sea salt, imported parmesan, marcona almonds, malt vinegar, and balsamic glaze $12

Local Asparagus- Roasted garlic, gremolata, and American Grano $8

Round of Beers for the Kitchen- $12

We may save them for after the shift



Shrimp & Grits- Jumbo tiger shrimp, tomatillo salsa verde, garlic aioli, roasted poblano polenta cake $19

Fried Chicken- Chicken cutlet, buttermilk breading, house pickle, black pepper and honey mayonnaise on a brioche bun served with braised collard greens $16

Wild King Salmon- Heirloom carrots, za’atar spice, chermoula, sumac crème fraiche, pea tendrils, and preserved lemon $27

Wild Boar Ragu- Wild boar and pancetta Bolognese, rigatoni pasta, Maple Brooks Farm ricotta, and gremolata $18

Day Boat Scallops- Arborio risotto, spring vegetables, imported parmesan, and rhubarb-shallot chutney $30

Halibut- Kalamata olives, capers, fennel, lemon-tomato broth served over roasted garlic polenta $32

Lamb Loin- Grecian marinade, blackberry demi-glace, summer vegetable hash, and crispy onions $34