sample fall dinner menu - changes daily

Olives  •  7

sourdough with Dulse butter  •  6

salami  •  9


beets with whipped lardo, fennel, salsa verde  •  12

napa cabbage with breadcrumbs, black olives, anchovy  •  14

pan con tomate with smoked hake mayo  •  13

stracciatella with delicata, tomatoes, black walnuts  •  15

sardines with cucumbers, corn, ‘nduja  •  16



half chicken with cranberry beans, escarole  •  32

bluefin tuna with king trumpets, dandelion greens  •  32

meatball with burnt eggplant, cherry tomatoes, clams  •  29



Malabi with concord grapes, pistachios, oregano  •  8

pears
with creme fraiche, thyme  •  6


our dinner menu changes daily. we offer several entrees that are always protein based -- wild caught fish and pasture-raised animals

we are happy to accommodate all dietary allergies. if possible, we are also happy to omit ingredients from snacks/appetizers to make them vegetarian/vegan. we are a small kitchen though and are not in a position to create vegetarian/vegan dishes 'off menu'


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Of course, there will be wine.

Real wine.
farmed without chemicals.
harvested by hand.
made with native yeasts.