SNACKS SHARE

CHEESE
tenpenny chips 6. for all three flavors fruit bread & fig jam

toasts spring pea & pecorino / salvatore ricotta & balsamic sottocenere
goat cheese & grape aioli 10. for all three (piemonte)
black truffle & ash rind
crispy artichokes lemon aioli, hickory-smoked trout roe 7.
tete du moine
pork belly croquettes potato flake, applejack sauce 6. (jura bernois)
elegant, nutty
gerry’s toasted almonds brown sugar, cayenne & star anise 4.
‘barely buzzed’
(utah)
APPETIZERS coffee-lavender rub
smooth, butterscotch-y
baby lettuces pistachio puree & white balsamic 9.
1 for 6. / 3 for 16.
onion soup caramelized cipollini, fontina, applejack, crouton 11.

beef tartare black truffle, watercress, quail egg, toasts 16.

AMERICAN CHARCUTERIE
grain mustard & flatbread
crispy duck torchon shiso leaf and earl grey-stewed prunes 15.
cacciatorini
(alps provisions, NY)
THE BIG SALAD
‘hunter’s sausage’; black pepper
seared salmon, curly endive & bibb lettuces
granny smith apples, almonds, green goddess dressing smoked country ham
15. (benton’s, TN)
traditional

served with finocchiona

SANDWICHES 14. ‘tenpenny slaw’
& gus’ sour pickles
(boccalone, CA)
fennel-spiked salume
duck confit chicory, grape aioli, cranberry-walnut bread
1 for 6. / 3 for 16.

porchetta ‘banh-mi’ fried egg, basil, pickled fennel, spicy tomato mayo
OYSTERS
truffled steak melted onions, raclette, black olive bread
minus 8 vinegar
mignonette
the B•L•T benton’s bacon, baby greens, tomato, green goddess dressing west & east coast
market price, daily selection
roasted spring vegetables tomato, fontina cheese, grilled rustic bread

‘afternoon
THE BURGER*
medicine’
thin-griddled signature blend patty
topped with sharp provolone, butterhead lettuce an appropriately-portioned
pepperoncino mayo grey goose or
served on a warm potato bun tanqueray martini
the single 13. the double 17. for both those still
with work to do
or those looking to
put a zip in their step.
MADISON AVE
LUNCH 8.
soup or salad ‘the bloody’
choice of sandwich
hangar one
tenpenny slaw
(a very delicious vodka)
petit-fours
paired with our blend
21.
of tomato, morrocan spices,
horseradish, worcestershire,
olive, and other secret things
chef/partner CHRISTOPHER CIPOLLONE
*the burger’s blend contains traces of pork. 10.