Dinner

SMALL PLATES

  • BEEF & OYSTER TARTARE
    • grated smoked egg yolk 17
  • LAMB HEART TARTARE
    • cumin yogurt, cilantro lavash 16
  • ROASTED BONE MARROW
    • beef shank ragout, parsley 19
  • CANNIBAL DOGS 2.0 “tiger style”
    • spicy tripe chili, cilantro, scallion, crispy shallots, spicy mustard 15

CHEESE

  • SELECTION OF 3 OR 5 16/24
    • Cabot Clothbound #1 – Cow, VT
    • Harbison – Cow, VT
    • Willoughby – Sheep, VT
    • VBC Coupole – Goat, VT
    • Bayley Hazen Blue – Cow, NY

CHARCUTERIE

  • COUNTRY PATE
    • pickled mustard seeds 11
  • CHICKEN LIVER PATE
    • orange marmalade, fennel pollen 11
  • LAMB MERGUEZ SAUSAGE
    • carrot salad, salsa verde, cumin yogurt 14
  • SMOKED KIELBASA SAUSAGE
    • IPA mustard, coleslaw 12
  • ITALIAN SAUSAGE
    • broccoli rabe salad 13
  • SALUMI BOARD 8 EA / 18 PLATE OF 3
    • Genoa – Biellese, NY
    • Fennel Salami – Biellese, NY
    • Chorizo-Biellese, NY
  • COUNTRY HAM BOARD 8 EA / 18 PLATE OF 3
    • Benton’s, TN
    • Broadbent, MO
    • Johnston, NC

GRAND TOUR

  • CHEF’S SELECTION
    • tartare, pate, country ham, cheese, salumi, charcuterie 85

BAR SNACKS

  • NORTH CAROLINA PEANUTS8
  • EVERYTHING PRETZEL
    • scallion cream cheese 7
  • CANNIBAL JERKY10
  • HOUSE BBQ CHIPS6

VEGETABLES

  • ROMAINE SALAD
    • carrots, radish, herbs, dijon vinaigrette 12
  • AUTUMN CHICORY SALAD
    • pistachio, parmesan, breadcrumbs, garlic vinaigrette 13
  • POLE BEAN SALAD
    • pesto, lemon zest, chili flake 7
  • HUBBARD SQUASH
    • brown butter, hazelnuts, maple syrup 7
  • BRAISED CAVALO NERO
    • pickled fresno chilis, soffritto 8
  • POTATO BOULANGERE
    • fingerling potatoes, onion, bacon 9
  • OYSTER MUSHROOM FRITTO
    • charred scallion aioli, sea salt 7
  • BRUSSEL SPROUTS
    • brown butter, sherry vinegar, pomegranate 8

LARGE FORMAT

  • * WHOLE ROASTED CAULIFLOWER
    • salsa verde, romesco, walnuts 32
  • * SPATCHCOCK CHICKEN
    • herb butter, charred lemon 38
  • SMOKED DOUBLECUT BERKSHIRE CHOP
    • whole grain mustard 62
  • 16 OZ FLANK STEAK
    • salsa verde 42
  • * GENERAL TSO PIGS HEAD
    • broccoli rabe salad, moo shu pancake 85
  • * 36OZ 50 DAY DRY AGE PORTERHOUSE
    • bordelaise 140
  • * 36OZ 50 DAY DRY AGE T-BONE
    • bordelaise 120
  • (* PLEASE ALLOW 45 MINUTES FOR SOME ITEMS)

WHOLE ANIMAL

  • ORDER A WHOLE PIG OR LAMB FOR YOUR TABLE
    • with one weeks notice call 212.686.5480 TBD