Monk's Maiden
yellow chartreuse, cynar, ginger, vermouth
Aperol Spritz
cremant de loire, aperol
cocktails
by the glass
NV Chardonnay/Chenin Blanc
gratien & meyer cremant de loire, loire valley, france
NV Pinot Noir Rose
gruet sauvage rose, new mexico
2019 Txokalina Rose
ulacia, basque, spain
2018 Sauvignon Blanc
regis jouan, sancerre, france
2018 Pecorino
trobechetto talamonti, abruzzo, italy
2017 Pinot Gris
four graces, willamette valley, oregon
2015 Chardonnay
paul girardin, burgundy, france
2016 Carignane
llenca plana, basque, spain
2018 Pinot Noir
averaen, willamette valley, oregon
2018 Nero D'Avola
colosi, terre siciliane, italy
2015 Cabernet Sauvignon
fuedi del pisciotto, terre siciliane, italy
**OUR MENU CHANGES DAILY
$36 PER PERSON // ONE STARTER + ONE MAIN
Winter Greens Caesar Salad | squash, caesar dressing, parmesan, crouton
Spiced Pumpkin Soup | citrus labneh, pumpkin seed, aleppo
Berkshire Pork Country Pate | cornichon, pommery mustard, toasted sourdough
Marshall Cove Mussels | leek, celery, chablis, creme fraiche
Butter Roasted Wild Shrimp | fennel, preserved lemon, parsley, garlic, almond
[+$2 Supplement]
starters
mains
House-Made Trompetti | foraged mushroom, tuscan kale, pecorino romano
Heritage Pork Sugo | casarecce, san marzano tomato, chili, rabe, parmesan
All-Natural Brandt Beef Brit Burger | brioche bun, pickle, cheddar, fries
Amish Green Circle Chicken | delicata squash, swiss chard, gnocchi parisienne
Day Boat Scallops | vadouvan, quinoa, brassica, pistachio, tahini vinaigrette
[+$3 Supplement]
Brandt Beef Duo | sweet potato, brussel sprout, sauce bordelaise
[+$10 Supplement]
$9 EACH // ADDS FOR THE TABLE
Whipped Ricotta | local wildflower honey, grilled sourdough
Charred Leek & Onion | labneh, garlic, pomegranate, grilled sourdough
Crispy Herb Falafal | harissa aioli
WE APPLY A 6% FEE ON ALL CHECKS.
There is a 3% Covid Recovery Fee that allows our restaurant to uphold and exceed the standards of cleanliness and safety under the State’s guidelines. The remaining 3% is a Kitchen Administration Fee that directly benefits our Back of House staff (line cooks, prep cooks, dishwashers), who are working less hours due to limited capacity.