Starters

NUTS
sweet and salty cashews, pecans, almonds and pistachios
7

WHIPPED FETA
spinach-walnut pesto, warm pita
12

CHICKEN LIVER PATE
pickled pearl onions and grilled baguette
10

WARM OLIVES
mascarpone, pine nuts and orange zest
8

TARTARE and BOQUERONES
beef tenderloin, marinated anchovies, caper berries, olives, pickled red onion, radishes, chives, olive oil and grilled bread
13

EGG on TOAST
soft scrambled egg, toast with chive butter, vodka spiked crème fraîche, caviar and cracked pink pepper
12

CAULIFLOWER SOUP
curried sweet onions, apple gastrique, crouton, fennel frond
9

CHEESE AND CHARCUTERIE
choose any 3 cheese and/or charcuterie for $22

BALLYHOO BRIE
mushroom notes (cow’s milk)
8

MAD RIVER BLUE
sharp and salty (cow’s milk)
8

TRE BON
goat cheese with paraffin rind (goat’s milk)
8

CHORIZO
spice-cured Spanish sausage
8

NAPOLITANA
spicy hot, dry sausage
8

BONELESS POLETA IBERCO
cured pork shoulder
8

INVIERNO
salty, rich and creamy (cow and goat’s milk)
8

Pizza

CHEESE
San Marzano tomato sauce, mozzarella (vegan option) and basil
10

MUSHROOM
mozzarella, fontina, and Brie, mixed mushrooms, shaved truffle and soft baked egg
14

EGGPLANT
San Marzano tomatoes, mozzarella, smoked gouda and Parmesan
13

CHORIZO and PEPPERS
mozzarella, manchego, chorizo picante and shishito peppers
13

Salads

SIMPLE
bibb lettuce, radishes, red onion, fresh herbs and shallot vinaigrette
8

ARUGULA
fennel, orange, red onion, olives, toasted pistachios and citrus vinaigrette
12

Entrée

BEEF TENDERLOIN
pan-roasted tenderloin, potato pavé, Carménère pan sauce, shallot-cracked pepper butter
18/34

COD LOIN
papas arrugadas, mojo verde, chorizo emulsion
15/28

TANGERINE DUCK
seared breast, confit croquette, wheat berries, beets, green peppercorns
16/30

BURGER
chuck, brisket, and short rib blend, American cheese and caramelized onions on grilled challah roll with shoestring potatoes
15

LAMB CHOPS
pomegranate glaze, pine nut gremolata, eggplant and honey, charred fennel, yogurt
17/32

MOROCCAN CHICKEN
chickpeas and spinach, spicy-sweet carrots
24

FARMHOUSE RAGU
beef, lamb, and pork, duck egg pappardelle and goat cheese crumbles
14/26

EGGPLANT TAGINE
eggplant, chickpeas, potatoes, carrots, olives, tomatoes and couscous
17

Dessert

GELATO SELECTION
locally crafted
8

CHOCOLATE-CARDAMOM CAKE
ginger caramel, bitter chocolate ganache and pistachios
12

BLUEBERRY CRUMBLE
Maine blueberries, cinnamon, oat and nut crumble with vanilla gelato
10

LEMON TART
sweet pastry, lemon custard, ricotta and honey
10