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DINNER

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

For parties of 6 or more 20% gratuity included. House filtered Vero Water $1 / check.

TO CON TIN UE

BUCATINI AMATRICIANA

Smoked pancetta, sweet onions, San Marzanotomatoes, garlic chips, Sicilian chile flakes, PecorinoRomano

2 0 FO OQ S B URGER*

7 oz patty (short rib, brisket, skirt steak blend),melting Jarlsberg, special sauce on a toastedbrioche bun with house cut fries

2 0

1 /2 RO A ST E D C HIC K E NHeritage Green Circle Chicken, Herb roastedvegetables, dill compund butter, lemon, Sumac

2 8 S EA SO NA L V EG ETA BL ESRatatouille stuffed calabaza, grains, balsamic,Parmigiano Reggiano

2 4

ST E A K F RIT E S*10 oz. Grilled hanger steak, homemade fries,bearnaise sauce

2 8 BOU ILL AB AISSETraditional Provencal seafood stew, blue mussels,clams, daily fish, saffron, fennel, potatoes, aioli

32

PE RSIA N LA M B SHA N K (F O R 2 )15 oz. Bone-in, harrisa hummus, herb yogurt,zataar Naan bread, natural jus

46 FIS H OF THE DAYChanges daily

M P

TO START

ENDIVE SALADRadish, creamy garlic dressing, walnuts,

breadcrumbs

1 3 F OOQ S ME ATB AL LSGround brisket and Berkshire pork meatballs,

San Marzano tomato sauce, Parmigiano Reggiano,basil, garlic toast

15

C RISPY HO N E Y GLA Z E D B RU SSE LS SPRO U T SServed over shaved vegetables and a green garlicyogurt sauce

1 4 S MOKE D T ROU T S AL ADLentils, grains, pickles Greek yogurt

1 6

O C T O PU S A LA PLA N C HAOlive oil poached potatoes, cherry tomatoes, grilledlemon, olive oil, zataar

18 DAILY C RUDOChanges daily

1 6

C HE E SE PLA T T E RSelection of 2 cheeses, preserves, toast

1 6 TRIO OF JARSAsk what theyre filled with today

1 6

Menu curated by David Foulquier

Chef de Cuisine Bryan Rojas

All produce is sourced locally

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SODASMEXICAN COKE 3.5

COCA COLA ZERO 3.5

ICED TEAFOOQS BLEND 3.5

HOT TEA (BY JOJ O TEA)WHITE T IP OOLONG

JASMINE

EGYPTIAN CHAMOMILE

LAPSANG SOUCHONG

EARL GREYENGLISH BREAKFAST

GENMAICHA GREEN TEA

GYO KURO 7

SHAN L IN X AMBER OOLONG 7

COFFEEAMERICANO 3.5

ESPRESSO 4

MACCHIATO 4.5

CAPPUCCINO 5

BTG BTLREDVESEVO Aglianico, Campania, Italy 10 34ELOUAN Pinot Noir, Oregon, U.S.A. 13 38CHATEAU GREYSAC Bordeaux Blend, Medoc, France 15 46

HEAD HIGH Malbec Blend, Napa Valley, U.S.A. 16 56

WHITETRIMBACH Pinot Blanc, Alsace, France 9 28TERREDORA Falanghina, Campania, Italy 10 32

DAVIS BYNUM Chardonnay, Russian River Valley, U.S.A. 15 48

DOMAINE FOURNIER Sauvignon Blanc, Sancerre, France 15 46

ROSMAISON ANGELVIN St. Tropez, France 12 42

BUBBLESPAUL CHENEAU Cava, Spain 8 32

LARENT PERRIER BRUT Champagne, France, 375ml 16 42

DESSERT WINERAMOS PINTO RPN Douro Valley, Portugal 12 50OREMUS TOKAJ I Late Harvest Aszu, Hungary 14 72FAR NIENTE DOLCE Late Harvest Semillon, Napa 24 136CHATEAU SUDUIRAUT 05 Sauternes, Bordeaux, France 32 180

INNISKILLIN 12 Cab Franc, Niagra Estate, Canada 34 210

BEERS ON TAPWEIHENSTEPHAN Lager 8

BEAR REPUBLIC RACER 5 IPA 8

BOTTLED BEERHOFBRAU MUNCHEN Lager 8

ANDERSON VALLEY BOONT Red Ale 9

LA GUILLOTINE Belgian Golden Ale 11SMUTTYNOSE Porter 9WEIHESTEPHEN Hefe weisen 10DENVER Pale Ale 9PIRAATBelgian Strong Ale 11GOUDEN CAROLUS 15 Belgian Dark Ale 12

CHAPPELLET MTN CUVEE Cabernet Blend, Napa Valley, USA 17 58