FOOD

House made whipped manchego and parm on crostini. Gluten free available upon request.

find out if you like pickled eggs

served with cornichons, sour cherry spread, and crostini

spicy dry chorizo and thin sliced jamon

onion, mint, rice & dill wrapped in a grape leaf

buttery olives served with lemon zest

fried Spanish almonds served with thyme

Shredded spanish tuna fillets with smoked pimenton aioli, mustard seed and cornichon sweet relish, pickled ramps &, a bed of dill

honey, thyme, marcona almonds, side arugula salad

cured ham, manchego cheese, dijon olive oil, baguette, side arugula salad

baby kale, caesar dressing, parmesan, brown butter bread crumbs, lemon

arugula, lemon dijon vinaigrette, Maldon sea salt

tender squid in a black sauce of squid ink, tomato, and spices

hand-packed Galician octopus in EVOO

in lemon olive oil

in olive oil & vinegar

delicate and adorable little cockles (baby clams) in brine

Naturally leavened bread with nutty and sour notes. Dressed in garlic confit. Served with whipped miso butter.

Toasted baguette dressed with butter.

A new American classic, inspired by the robiolas of Italy. Button mushroom flavors at the rind give way to bright lemon, sweet milk, and baked bread notes in the luscious paste. Sourced from a single herd of cows in Connecticut.

Spreadable, velvety cubes of sheep and goat cheese, marinated in olive oil, garlic and herbs. Served with cherry preserves. Meredith Dairy Farm, Victoria, Australia.

The heavy-weight champion of Alpine cheese, for good reason. Intensely savory, with grassy, nutty, and brothy notes. Served with fig preserves. Jura, France.