•inspired bites and drinks from a different country each month•

 

October featuring Staff Secrets

•small plates•

warm goat cheese biscuits, tarragon-brandy chicken jus  |  9.18

fried artichoke tortelloni, lemon aioli  |  9.18

'ants on a log', jonathan apples, pine nut butter, golden raisins  |  6.63

tempura Basque chiles, preserved lemons  |  5.10

cici focaccia,  madras curry, house made mozzarella, gruyere, sorrel salad  |  8.16

 

•a bite bigger•

pizza bianco, rosemary-garlic purée, guanciale, gontina Val d'Aosta  |  13.26

pepperoni pineapple flatbread, Berkshire pork pepperoni, tarragon-infused pineapple, housemade mozzarella, smoked corn purée  |  10.20

rioja "picnic", artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds  |  19.38

 

 

happy hour libations Mon-Friday from 4-6

 

vino

NV Casa de Valor Cava Brut, Penedés  | 7.14

2016 Herencia Altes Garnatxa Blanca, Catalonia  | 7.14

2017 Alois Lagader, schiava, Alto Adige  |  7.14

2015 Santa Cristina Rosé, Toscana  7.14

 

beer & cocktails

industry special - beer and bourbon  |  5.10

"Loca" Paloma, pepper-infused tequila, grapefruit, lime, soda  |  7.14

 

 

November feature – France

 

*these items may be served raw or undercooked, or contain raw or undercooked ingredients.

 

consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness