Menu Dinner

snacks

split pea falafel 7

tahini yogurt – black cumin

house made breads sm 4 / lg 6

whipped stirling whey butter

liver mousse + crackling 7

wild flower honey

oyster bar

east coast oysters 3.5 ea

lemon – horseradish – mignonette – f+s hot sauce

wild patagonian shrimp cocktail 1⁄2 dozen 21

basque baby squid 1/2 dozen 22

starters

burgundy escargot 15

garlic butter – button mushrooms

caldo verde soup 13

potato – kale – lima bean – chorizo – parsley

“vitello tonnato” 16

charred albacore tuna – crispy veal sweetbreads – tuna mayo
capers – roasted piquillo peppers – pickled anchovies

salt spring island mussel escabeche 14

grilled baguette – saffron aioli – dill

wood fired mushroom salad 16

greens – truffle vinaigrette – pickled red onion
vin cotto – taleggio

mains

8oz cheeseburger 22

aged white cheddar – dill pickle – special sauce
caramelized onion – smashed + fried potatoes

lamb tajin 37

couscous – pomegranate – apricot – chickpea – preserved lemon
tamarack farms pasture raised lamb

ember roasted cauliflower “steak” 24

grilled rapini – cashew – kimchi sauce – browned butter – lemon

12oz dry aged ribeye 48

paris mushrooms – little onions – maître d’hôtel butter
crispy spiraled potato – red wine jus

icelandic cod 26

new england chowder – fingerling potato
little clams – squid ink cracker – chive

on the side

smashed fried potatoes 8

parmesan – aioli

belgium endive from the wood oven 10

cotto ham – mornay sauce – gruyère

coal roasted sweet potato 9

chive crema – huitlacoche – coriander – sesame

to finish

dark chocolate tart to share 14

vanilla ice cream

sundae fun day 12

vanilla + dulce de leche ice cream – chocolate covered bananas
salted caramel sauce – hazelnuts – whipped cream

saffrom crème brûlée 12

wild flower honey

yogurt sorbet 7

ontario rhubarb – strawberries