Week of: 9.22.

14





Starters
Broccoli olive oil soup, croutons, farmer's cheese 10
Marinated mussels, white beans, tomato confit, fennel 12
Smoked ham hock rillettes, turnips, sweet and sour greens 13
Rabbit terrine, golden delicious mustard, hazelnuts, toast 14
Cured arctic char, shaven Brussels sprouts, capers 13

Pasta & Grains
Lamb bolognese, gemelli, cerignola olive, oregano 16/22
Bacalao agnolotti, leeks fondue, preserved lemon 15/21
Stasha's kasha, crimini, broccoli rabe 12/18

Main Course
Griddled burger, dill pickle sauce, French fries 14/16 w. cheddar
Daube de boeuf, glazed stewing vegetables, red wine 24
Pork tenderloin, mustard fond de viande, braised cabbage 23
Mushroom-stuffed chicken, creamed broccoli, broccoli stem jus 19
Hake, sherry caper vinaigrette, black lentils 22
Skate, carrot browned butter puree, lemon parsley sauce 20

Sides
5 French fries
5 Creamed broccoli
5 Bacon-braised cabbage
5 Black lentils

Jake Eberle, Chef/Partner