The Kitchen.
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, & cilantro-garlic oil.
today’s oysters:
eros, georgetown island.
oyster special: the shooters.
eros oysters with jalapeno, cilantro, & citrus broth.
tinned fishes
as a plate or add onto a charcuterie board
baby eels in olive oil.
barnacles in brine.
codfish in olive oil and garlic.
garfish in spiced olive oil.
mussels in escabeche.
octopus in garlic sauce.
razor shell in brine.
smoked salmon in extra virgin olive oil.
small sardines in olive oil.
small scallops in caldeirada sauce.
squids in ink.
stuffed squids in ink.
white tuna belly fillets in olive oil.
bar snacks
charcuterie.
with red wine&fermented chili salami, capicola, arugula pistou, romesco, pickles, olives, fruits, chocolate, crackers&bread.
-dutchman’s gouda (sonnental dairy, wales, me).
-moses sleeper (jasper hill farm, greensboro, vt).
-great hill dairy blue (great hill dairy, marion, ma).
the flatbread.
garlic scape pistou, ricotta, eggplant, roasted red pepper, arugula.
the baked feta.
in phyllo, with roasted grapes, lemon walnut honey & bread.
the dumplings.
crispy beef & scallion dumplings with chilled noodle salad.
the pupusas.
beef, cheese & pepper with curtido, cilantro, pickled onion&jalapeño with cotija crema.
the wings.
jamaican jerk chicken with jamaican slaw & masa cornbread.
the bar nuts.
half or whole portion.
desserts
chocolate cardamom or strawberry rhubarb ice cream with sauces.
kiwi&orange sorbet.
pineapple coconut cake with toasted coconut & whipped.
chocolate orange panna cotta with whipped & chocolate sauce.