Snacks for the Table    smoked fish salad, puffed lager chicharrones, nopales ceviche, green corn sope    14

Preserved Artichoke Dip    sunchoke escabeche, parsnip yogurt, smoked trout roe     14

Hearth Bread    mesquite butter, roasted garlic    5

Spring Pea and Barley Salad    appalachian blue barley, heirloom calico peas, spring veggies, parsnip ranch    12

Swordfish Belly Lardo    peach and radish, spring onion toffee, annato    14

Venison Tartare    toasted sonoran wheat, sourdough pita, fermented herbs, toasted brewer’s yeast    15

Aged Pork Ribs    black beer vinegar, garden dry rub, yeast pickles     17

Malt Poached Grouper    chocolate malt praline, pickled marrow, sticky rice, spiced rye tea    24

Embered Cabbage Roll    old world heirloom grains, preserved tomato, beer cream, charred cabbage broth     15

Chicken Paprikash    parsley lardo, beer grain spaetzle, crispy skin     22

Smoked Rabbit Carnitas    fermented mushroom, oaxacan green corn tortillas, pig blood mole     25



Feasts are meant to be shared between 2 people, and include all three of tonight’s sides.


RANCH - 48

Whole Roasted Chicken

sunchoke butter, black garlic jus


GULF — 57

Whole Red Snapper

blueberry-lemon glaze, grilled ridicchio, spring onion


Summer Squash BBQ

grilled peach barbecue, breen bean salsa verde


salted new potatoes, smoky goat butter
stewed beans and peas, smoked beef and mushroom broth, fermented greens

sauteed shogun maitakes, beer & mustard, brussel kraut




Saison Baba Cake    9

smoked sweet potato, espresso-mascarpone mousse

Ice Cream Cone    4

toasted barley ice cream, yeast caramel, hop honey, beer grain waffle

Whipped Chocolate Mousse    8

malted rye, frozen banana, hazelnut meringue

Frozen Pretzel Cake    7

strawberry gelato, raw goat cheddar, tart cherry, stout crisps


Château du Levant (2011)   Sauternes   10

Graham’s   20yr Tawny Port   13

Fattoria Montellori   Vin Santo   15


Coffee   3 

Tea   3