One ounce cheese with house mustard, house pickle, sweet condiment and toasts. Cheese Options- Middlebury Blue, Bell & Goose Camembert, and Tomme

with red quinoa and harissa vinaigrette over creamed chèvre

with Maine crab, cilantro and crumbled feta

with blue cheese, honey roasted fig, salsa pipián and pomegranate molasses

with ancho chèvre and grilled peach pico

with pinenuts, tonnato gribiche and preserved lemon freekeh

with cucumber crème fraiche and tomato rings

with truffled red potato purée, seckel pear chutney and fried kale

with capered tartar sauce, mizuna and fermented aji coulis

with amatriciana sauce, salt-roasted eggplant, Carmen peppers and shaved pecorino

tuna, salmon, lobster, pollock, mussels, chorizo and saffron rice with leeks and peppers

and cauliflower dumplings, braised beet tops and Baharat beet purée

with succotash, carrot crème fraiche and pickled tomato concassé

with potato rösti, spaghetti squash ratatouille and truffled bone marrow butter

with burnt sugar whip, candied pecans and marinated cherries

with apple chutney, whipped mascarpone and red currant coulis

with blueberry-corn purée, mesquite cookie crumbs and coconut buttermilk

Blackberry-vanilla purée, fresh lime and Lemon Simple. Add vodka and enjoy!

a daily assortment of three little dishes in one

with cucumber creme fraiche and tomato concasse

with capered tartar sauce, mizuna and fermented aji coulis

1 ounce portion paired with house mustard, house pickle and sweet preserve

with ancho chèvre and grilled peach pico

with red quinoa and harissa vinaigrette over creamed chèvre

with blue cheese, honey roasted fig, salsa pipián and pomegranate molasses

with Maine crab, cilantro and crumbled feta

with truffled red potato purée, seckel pear chutney and fried kale

tonnato gribiche and preserved lemon freekeh

with amatriciana sauce, salt-roasted eggplant, Carmen peppers and shaved pecorino

with succotash, carrot crème fraiche and pickled tomato concassé

potato rösti, spaghetti squash ratatouille and truffled bone marrow butter

and cauliflower dumplings, braised beet tops and Baharat beet purée

tuna, salmon, lobster, pollock, mussels, chorizo and saffron with leeks and peppers

with apple compote, whipped mascarpone and red currant coulis

with burnt sugar whip, candied pecans and marinated cherries

with blueberry-corn purée, mesquite cookie crumbs and coconut buttermilk