Charcuterie Board
$28per plateChef's selection — three cured meats, two cheeses, house pickles, toasted country bread.
05 · Plates
Five plates sized to share or anchor a meal. Four salads from Wood River Farm Collective. Three small soups, usually with toast on the side.
Section A · Plates
Small dishes sized to anchor a meal or round out a table.
Chef's selection — three cured meats, two cheeses, house pickles, toasted country bread.
Two marrow bones, gremolata, toast points, sea salt.
Seasonal pickled vegetables, whipped radish butter, dark rye.
Brandade-style, grilled country bread, lemon.
Grass-fed beef, classic preparation, egg yolk, toast points.
Section B · Salads
Salads change with the farm. Late-summer tomatoes when the heirlooms come in.
Mixed greens, herb vinaigrette, shaved parmesan.
Roasted beets, goat cheese, walnut, sherry vinaigrette.
Bitter chicories, white anchovy, pecorino, lemon.
Heirloom tomatoes, torn bread crumb, basil.
late summer only
Section C · Soups
Three small bowls. The mushroom soup runs when the mushrooms run.
Slow-cooked onions, beef broth, gruyère toast cap.
Roasted tomatoes, basil, garlic, sourdough crouton.
Wild mushrooms, sherry, cream, thyme.
seasonal