To Eat

starters

green olives, salumi, pickled peppers, white cheddar curd, grilled bread 6

urban till farms bibb arugula salad, red wine vinaigrette, apple, pecorino 7

beef tartare, capers, whole grain mustard, smoked sea salt, egg yolk  18

housemade charceuterie, cured pork belly, chicken liver mousse, accompaniments 14

poached duck egg salad, roasted new potatoes, bacon-sherry vinaigrette 10

grilled prawns, niçoise olive, preserved lemon, grilled scallions 16

bellwether farms ricotta tartine, roasted beets, celery-caraway vinaigrette 9

 

mains

bar harbor mussels, tasso ham, shallot, garlic, white wine, dijon mustard, dill  16

wild atlantic scallops, peas, daikon radish, orange, mint, togarashi, buckwheat, skuna bay salmon roe 20

seared sturgeon, pork-amaranth stuffed cabbage, crayfish 24

anson mills hickory farro, smoked onion, cauliflower, fava beans, manzanilla olives, parmesan 16

bacon-wrapped pork loin, garlic purée, rapini, turnips, pickled kumquats, jus 24

roasted poussin, carrot purée, asparagus, shitake mushroom, natural jus 18

 

cheese

all for $30 or a la carte as priced

paired with seasonal accompaniments and housemade bread

lille - cow   8
south woodstock, vermont

chiraboga blue - cow 9
germany

nufenen - raw cow  7
grisons, switzerland

montcabrer – goat 8
catalonia, spain

 

dessert

sweet corn cake, brown sugar-bourbon ice cream, milk jam, smoked almonds  8

coconut-lime sorbet, lime jelly, coconut meringue, toasted coconut, lime zest 10

cheesecake mousse, brandy cherry syrup, chocolate pearls, feuilletine 9

 

stumptown coffee
16oz french press 5

 

executive chef – John Anderes
chef du cuisine – Aaron Mooney

Telegraph is proud to support local farmers