food & drink

 
 

Blind tasting

90.

We ask for the participation of the entire party.

Wine tasting available for $75

 

DINNER MENU

8.12.17

 

APPETizers

BLUEFIN TUNA TARTARE
cashew . sobrasada . cucumber

15.

RICOTTA DUMPLING
smoked onion . pickled mushroom . dill flower

15.

SUMMER SQUASH SALAD
black garlic . smoked ricotta salata . crispy quinoa

13.

SMOKED PORK CROQUETTE
beluga lentil . padrón mustard . dragon's tongue bean

15.

BEEF & BROCCOLI
sesame . beef demi . pickled carrot

14.

CHILLED CUCUMBER SOUP
sprouted lentil . trout roe . ginger

12.

TOMATO
whipped feta . mint . olive snow

13.

To Share

SNACKS
bread & butter 4.

chicken wings 7.

grilled shishitos 7.

tempura 5.

boiled peanuts 4.

"TINNED FISH"
mussels en escabeche . salmon rillette . pickled mackerel

22.

CHARCUTERIE
flax cracker . pickled accompaniments . assorted mustards

27.

FRIED BLACK BASS
sticy rice .  tamarind . thai bird chili

35.

PORK CHOP
quince barbecue sauce . corn bread . collard greens

45.

 

mains

CHICKEN
basil . sungold tomato . sourdough

23.

ROASTED EEL
tomato dashi . grilled corn . wakame

28.

PORK
fermented black bean . charred scallion . lap cheong

27.

HALIBUT EN CROÛTE
garlic . zucchini . maitake

27.

BEEF
rye bread . cabbage . pickled beet

26.

FRUITS DE MER
confit fennel . castelvetrano olive . bread crumb

29.

GRILLED EGGPLANT
jetstar tomato . sambal . congee

18.

 

 

WINE, BEER & SPIRITS

 

TO FINISH

 

DESSERT

10.

GREEN STRAWBERRY
coconut sorbet . lemon verbena . kaffir lime

RIPE STRAWBERRY
spruce tip ice cream . chamomile cloud . angel food cake

BLUEBERRY MUFFIN
brown butter ice cream . blueberry curd . vanilla cobbler crumb

NUTELLA MOUSSE
beet sorbet . raspberry . orange confit

 

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.