Soup of the Week - 12

seasonal house-made soup, selection changed weekly

-with grilled cheese sandwich +6

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Oysters on the Half Shell - 18

1/2 dozen, served with mignonette & cocktail sauce

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Cured Salmon Tartare - 22

served with house-made chips

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Shrimp Cocktail - 18

1/2 dozen shrimp served with cocktail sauce

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Beet Salad - 14

oven roasted red and golden beets, goat cheese mousse , red and yellow beet coulis, shaved radish and fennel

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Fall Endive Salad - 18

roasted butternut squash, crispy pancetta, sweet & spicy caramelized walnuts, garlic vinaigrette

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Sweet & Spicy Lamp Lollipop - 22
organic lamb served over braised endive

Shishito Peppers - 12

charred and seasoned with toasted almond, thyme and Maldon salt

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Deviled Eggs - 12/16

mayonnaise base. 4 classic or tasting flight of 4: pancetta, chive, fruit caviar, & classic

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