EAT

starters

oysters*
fire lake (new brunswick, canada)   3
long pointer (cape cod, massachusetts)   3
onset (buzzards bay, massachusetts)   3
dabob bay (hood canal, washington)  4

pink elephant farm french radish, dressed tops, miso butter   8

charcuterie
pork terrine, country ham croquette, pork rillette
+ accompaniments & bread   20

cheese
kenny’s awe-brie, point reyes blue, dry jack
+ accompaniments & bread   20

small plates

burratabalsamic vinegar, pickled strawberries,
castelvetrano olives, za’atar, grilled campagne   15

garden salad, chili-lime vinaigrette, radish,
cashews & pepitas, grapefruit, avocado, feta   12

pork belly, black radish greens, sour cream,
beet purée, pickled mustard seed   17

littleneck clams, kalamata olives, escabeche,
fennel, grilled blue dog baguette   15

mains

lamb shank ravioli, english peas, pecorino,
radish root and greens, meyer lemon   23

black bass, fava bean tabouleh, asparagus,
labna, candystripe beets, herb salad   25

seared scallops, candied bacon, pickled golden raisin,
romanesco, pea shoots, cauliflower purée   27

steak frites

12 oz. new york strip*   39

bone-in ribeye* to share   2/oz

served with RYE steak sauce,
triple cooked fries, grilled lemon

sides

sautéed asparagus, parmesan, breadcrumb,
buttermilk dressing, pickled lemon   8

charred beets, roasted shallot yogurt,
sunflower seeds, dill   8

triple-cooked fries with chipotle aioli   6

 

While we strive to keep our menu updated online,
all items are subject to change and availability.

*we have to say this: the chance of food borne illness increases
with the consumption of raw or undercooked egg, meats, & seafood.