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