cheese, olives & charcutière

king island dairy cloth matured cheddar (australia) – crumbly, mild cheddar with lots of terrior manchego riserva (spain) – raw milk artisan manchego aged a minimum of 12 months roth kase buttermilk bleu (wisconsin) – super creamy bleu with roquefort characteristics fromage d’affinois (france) – delicate, buttery double crème cheese gaperon (france) – smokey black pepper finish with hints of garlic alp senn tête de moines (switzerland) – sweet, tangy and nutty with wine like aromas caciotta di bufala (italy) – semi hard aged bufala milk with hints of the mediterranean crispy goat cheese with pomegranate molasses and shaved pear warm olive sampler – italian cerignola, spanish castelvetrano, greek kalamata, french picholine charcutière of spanish serrano and chorizo, italian coppa salami and french saucisson

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veggies, starches & sides
roasted baby artichokes with brown butter and fifty-year old spanish sherry ricotta fondue with roasted fennel, elephant garlic and herbed crustini wild mushrooms with cognac and chervil spanish pequillo pepper croquet with manchego and tomato orange and butter poached white asparagus with nueskys bacon chinese long beans with roasted garlic, hoisen and sesame hand cut pomme frites dusted with indian curry and murray river salt italian carnaloni risotto with twenty-month grand cru pecorino, sweet butter and fennel pollen

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fish, shellfish & aquatic goodness
rock shrimp and tofu kung pao with toasted peanuts and schezwan peppercorns* grilled baby greek octopus with stewed tomatoes and saffron broth* escargot with garlic parsley butter and champagne vinegar cedar plank wild salmon with ponzu and shitake relish* seared scallops with yellow curry foam and mango caviar* black mediterranean mussels with spanish chorizo, shaved garlic and toasted crustini* sea bass with dehydrated serrano ham chip and guava puree* petite lobster corn dogs with fancy ballpark dipping sauces

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meat, fowl & swine
crispy pancetta wrapped gorgonzola stuffed medjool dates angus beef carpaccio with roasted garlic aioli and crispy fried capers* lamb kabobs with mereguez sausage, harissa and cucumber riata* braised short rib with sun dried tomato jam and brown shallot butter artesian foie gras with pickled grapes and rosemary waffle* “bacon & eggs” smoky pork belly with crispy panko crusted poached egg* seared angus beef tender tips with argentianian chimmichurri and watercress slaw* duck confit tostadas with mexican cuitlacoche, refried beluga lentils and queso fresco

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trio of daily featured small plates – we create them daily, to amuse ourselves and others

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