The Kitchen.
our menu this week, 01/13/2025 – 01/18/2025:
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:
no oysters this week.
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. espresso bella vitano. great hill dairy bleu.
the pasta.
linguine with prosciutto&garlic cream with arugula&onion salad & simple vinaigrette.
the soup.
tomato bisque with heavy cream, sherry, butter, garlic, gochujang, herbs, & chunky croutons.
the empanadas.
chipotle chorizo chili-stuffed with lime sour cream, cilantro, & tortilla crisps.
the flatbread.
italian sweet sausage, roasted garlic confit & pickled onion with baby bella & white shiitake herbed bechamel.
the spread.
baked feta with roasted hazelnuts, pomegranate molasses&seeds, & thyme oil.
the bake.
two eggs, herbed leek&prosciutto cream, parsley, & toast.
the bar nuts.
half or whole portion.
desserts
peanut butter cheesecake with strawberry compote.
chocolate ice cream with house bailey’s caramel.
lemon mousse with amarena cherry & graham cracker streusel.