The Kitchen.
our menu this week, 02/03/2025 – 02/08/2025:
Please check back frequently as our kitchen curates new dishes weekly based on availability of local and seasonal ingredients.
oysters
we offer fresh oysters every week while supplies last.
offered by the dozen, half dozen, or single oysters.
served with house-made cocktail sauce & mignonette.
this week’s oysters:
empress, freeport.
tinned fishes
as a plate or add onto a charcuterie board
tuna fillets in olive oil.
smoked scallops in caldeirada.
octopus in garlic sauce.
codfish in olive oil & garlic.
smoked salmon in evoo.
smoked sardines in evoo.
sardines in spicy tomato sauce.
gar in olive oil.
mackerel in lemon oil.
mussels in escabeche.
squids in ink.
bar snacks
charcuterie.
with meats, pickles, olives, spreads, fruits, chocolate, crackers&bread.
silvery moon camembert. von trapp farmstead oma. buggy whip sharp cheddar.
the pasta.
linguine with bacon & garlic cream with arugula & onion salad with simple vinaigrette & a side of chunky bread.
the meatballs.
scallion ginger pork meatballs with red curry&coconut cream broth & jasmine rice.
the dumplings.
edamame, ginger, carrot, & sesame in mushroom, red pepper flake, & soy broth with scallions.
the flatbread.
bacon jam & pineapple (serrano peppers addition available).
the spread.
chilled burrata with roasted hazelnuts, pomegranate molasses, pomegranate seeds, & thyme oil.
the soup.
beet&ginger soup with veggie stock, smoked salmon, & wilted spinach with horseradish cream.
the bar nuts.
half or whole portion.
desserts
chocolate ice cream with peanut butter & chocolate sauces.
fuji apple cobbler with candied pecans & vanilla bean ice cream
dark chocolate brownie with vanilla bean ice cream.