Chapter One Menu

Crispy Chickpeas

Smoked Almonds

House Pork Rinds

Braised Collards

beer and ham hock.

Smashed Fingerlings

horseradish.

Delicata Squash

hazelnut butter.

Mac And Cheese

bacon and thyme.

Brussels Sprouts

crispy shallot and sage.

Cast Iron Corn Bread

maple butter.

Baby Beets

yogurt, watercress and blood orange.

Fall Salad

radicchio, kale, squash, cider and spiced pumpkin seeds.

Lentil Fritters

cucumber-lime yogurt.

Cauliflower Soup

apple, brown butter and crispy sunchoke.

Skate Bites

napa cabbage-poblano slaw and jalapeno mayonnaise.

Whipped Salt Cod

smoked potato, sweet onion and grilled bread.

Smoked Trout

avocado, endive, almond and lemon vinaigrette.

Beef Tartare

black garlic, pickled mustard seed, cress and a baguette.

Octopus

confit potato, dried tomato, meyer lemon and mustard oil.

Grilled Quail

soft mushroom barley and beet-raisin chutney.

Warn Carrot Cake

vanilla-goat cheese fondue and candied citrus.

Ice Cream And Cookie

with three scoops of today's offering.

Smoked Chocolate Pudding

buttermilk mousse and cocoa nib.

Apple-Ipa Fritters

salted caramel ice cream and walnut streusel.

Burger

topped with white cheddar, onion jam and house bacon on a potato roll. served with fries.

Root Vegetable Tart

herbed goat cheese and crispy leek.

Duck Confit

red cabbage, maple rutabaga and crispy sweet potato.

Brick Chicken

delicata squash, crispy kale, parsnip and hazelnut butter.

Pork Belly

beer-braised collards and apple-chorizo bread pudding.

Cod

herb crust, bacon-braised endive and roasted brussels sprouts.

Scallops

celery root puree and fennel-apple salad.

Grilled Sirloin

horseradish fingerlings, onion rings and steak sauce.