food & drink

 
 

Blind tasting

90.

We ask for the participation of the entire party.

Wine tasting available for $75

 

DINNER MENU

4.21.2017

 

APPETizers

CRAB CHAWANMUSHI
pickled shimeji . daikon bushi . scallion

15.

SMOKED RICOTTA SALATA
house hot sauce . fermented onion . corn tortilla

12.

MERGUEZ
parsnip couscous . carrot purée . caramelized whey

14.

RARE BEEF
puffed noodle . peanut . fluid gel

15.

MUSSELS
spring dug parsnip . farm pickles . escabeche

14.

BEET SOUP
rye bread . clotted cream . caraway

13.

RADISH CAKE
nori . braised daikon . dashi

15.

To Share

SNACKS
bread & butter 4.

chicharrones 4.

chicken liver mousse 8.

chicken wings 7.

fish sticks 9.

mushroom tempura 5.

 

CHARCUTERIE
flax cracker . pickled accompaniments . quince jam

32.

MONKFISH STEW
garbanzo bean . tabbouleh . socca

33.

SMOKED PORK CHOP
            fermented rose turnip . caper .      gnocchi parisienne

45.

 

mains

SALMON
dashi crème fraîche . giardiniera . carrot

25.

SAFFRON BUCATINI
pork ragoût . chili vinegar . apple

25.

FRUITS DE MER
hazelnut romesco . cipollini . confit potato

23.

RICOTTA CAVATELLI
spinach . pistachio . whey

19.

BEEF

watermelon radish . spearing vinaigrette . pomme purée

23.

RABBIT
jacob's cattle bean . fennel . pickled mirepoix

27.

GRILLED LOCAL EEL
lap cheong . fried rice . calamansi vinegar

26.

 

 

WINE, BEER & SPIRITS

 

TO FINISH

 

DESSERT

A SELECTION OF DESSERTS NIGHTLY
$10, or included with tasting menus

SANGRIA
 tonic bubbles . mixed berry dippin' dots . peach curd

PB&J
maple mousse . candied peanuts . yeast & raspberry jam ice cream

PIÑA COLADA
jackfruit sorbet . rum macaroon . toasted coconut granité

TIRAMISÙ
moxie ice cream . coffee caramel . mascarpone

 

COFFEE

COFFEE BY TANDEM COFFEE ROASTERS, PORTLAND, MAINE
Our selection of single origin coffees from around the world change often. Each roast is paired with an ideal brewing method.

PRESS
A blend of Colombian Las Brisas and Ethiopian Matahara, the "Stoker Blend" displays notes of dark chocolate, burnt honey, and cherry

POUR-OVER
"Los Carillos" from Chimaltenango, Guatemala. Notes of blueberries, baking spice, and brown sugar.

SIPHON
"Gitwe" from Kayanza, Burundi. Notes of cooked cherries, red apple, and jasmine.