Starters
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Oysters on the Half Shell
peppercorn mignonette, lemon, hot sauce
$4
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Burrata & Beet
baby kale, cara cara orange, cashew butter, persimmon, honey thyme vinaigrette
$17
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Braised Endive Salad
pickled squash, ricotta salata, apple vinaigrette, plumped raisin, sourdough
$19
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Guajillo Braised Short Ribs
pistachio & panko crust, chimichurri mashed potatoes, chestnut mushrooms, short rib jus
$22
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Spanish Octopus
cherry bomb sofrito, black apple yogurt, purple sweet potato panisse, kalette
$24
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Mushroom & Ricotta Tortellini
parmesan, dashi, spigarello, nori crunch
$24
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Aquachile Hamachi
cilantro & radish relish, calamansi pressed honeydew, jalapeno, pickled cucumber, squid ink tuile, calabrian chili oil
$20
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Seared Hudson Valley Foie Gras
brûléed milk bread, miso butter, peach chutney, almond & espresso crumble
$22
ENTRÉES
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Whole Fish
seaweed chimichurri, white bean ragout, olives, radish, furikake, cilantro
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Braised Sakura Pork Shank
braised sauerkraut, spaetzle, maitake mushrooms, fried caraway & coriander, pork jus
$48
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Hokkaido Sea Scallop
creamy lobster orzo, english peas, chive, roasted sweet tomatoes, basil powder
$32
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Smoked Delicata Squash
honeynut & coconut sauce, roasted brussels sprouts, pumpkin & oat crumble
$29
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Grilled Prime Strip Steak
black truffle beef demi, potatoes au gratin, mornay, seasonal vegetables
$50
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Crescent Duck Breast
duck prosciutto, zucchini puree, squash blossoms, braised dandelion greens, duck jus
$48
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Roasted Barramundi
apple, radish, calamansi, root vegetables, smoked collar demi, onion oil
$32
Dessert
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Pumpkin Cheesecake
pecan & oat crunch, orange gel, quince, cinnamon tuile
$10
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Apple Crumble
poached apples, gooey butter cake, miso caramel, oat crumble, cider sorbet
$14
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Carrot Cake
cream cheese mousse, candied pecans, vanilla ice cream, carrot puree
$14
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12 Layer German Chocolate Cake
chocolate buttercream, espresso speckled cheesecake, toasted pecan and coconut caramel
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Artisan Cheese Plate
three 1 oz selections, served with preserves, cracker, mustard, pickles
$16
Current Release Draft Selection
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Farmers Market Series
please ask your server for details -
Aperitif Pilsner
5.0% ABV
french baguette -
New Zealand Pilsner
5.0%
key lime, white grapefruit -
Toasted Rice Lager
5.5% ABV
lightly toasted jasmine rice, baked lychee -
Steeped Emperor's Lemon Saison
6.3% ABV
meyer lemon peel -
Mosaic Saison
6.5% ABV
mango sour skittles -
Hazy Orange-Pineapple IPA
5.5% ABV
seville orange, grilled pineapple -
Cold Kiwi IPA
5.5% ABV
lime, sauvignon blanc grape -
Juiced Lychee IPA
6.0% ABV
lychee, grapefruit zest -
Cerise
6.0% ABV
cherry pie -
Grisette
6.2% ABV
sumo orange peel -
Orange Blossom Belgian Blonde
5.4% ABV
honeysuckle, orange rock candy -
Dark English Pub Ale
4.9% ABV
toasted english malt, caramel, marshmallow -
Rye Saison
7.3% ABV
toasted pineapple, black pepper -
Winter Ale
7.4% ABV
holiday spices, toffee, date -
Bourbon Barrel Aged Gingerbread Stout
13.9% ABV
bourbon-soaked gingerbread cookie -
Nitro Caramelized Chocolate Churro Porter
7.0% ABV
oaxacan cacao, tahitian vanilla, mexican cinnamon -
Specialty Flight: Belgian Series
orange blossom belgian blonde, grisette, rye saison
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Specialty Flight: Winter Series
dark english pub ale, winter ale, nitro caramelized chocolate churro porter
Reserve Bottle List
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Bourbon Barrel Aged
12 Layer Cake Imperial Stoutbourbon-soaked german chocolate cake, aged in angel’s envy bourbon barrels
16.0% ABV -
Bourbon Barrel Aged
Coffee Cake Imperial Stoutchocolate-covered espresso bean, aged in heaven hill bourbon barrels
13.9% ABV -
Bourbon Barrel Aged
Gingerbread Imperial Stoutbourbon-soaked gingerbread cookie, aged in heaven hill bourbon barrels
16.0% ABV -
Bourbon Barrel Aged
Chocolate Barleywinechocolate, toffee, caramel, bourbon, aged in woodford reserve bourbon barrels
13.0% ABV -
Cassis
black currant, bordeaux red wine
6.5% ABV -
Brett Rye Saison
7.3% ABV | Bottle conditioned mixed culture Saison showcasing notes of ripe pineapple, black pepper, and barnyard funk.
Please note that menus change regularly due to factors such as seasonality.
To confirm any dishes or beers, please call or e-mail the restaurant.