chef/partner stephen dunne creates a full menu of seasonally influenced new american small plates ideal for pairing with over 30 boutique wine optionS.

— small plates —

chilled oysters
served with cocktail sauce available by the piece or by the dozen - dine-in only gf
3.5
steak tartare (special)
hand-diced, parsley, mustard, and egg (gluten-free on request)
17
chicken yakitori
gouchang chili chicken, pickled vegetable, coconut aioli gf
16
olives
cirtus marinated assorted olives v, gf
11
foie gras torchon
french brandied cherry jam, toasted brioche (gluten-free on request)
23
B.M.G. flatbread
bacon lardon, shiitake mushroom & goat cheese
17
sweet pea flatbread (seasonal)
parmesan, pea sprouts, lemon oil v
18

—charcuterie —

charcuterie
assorted sliced meats, garnished with house-made pickled vegetables and olives (gluten free on request)
19

—mains —

duck confit
dry brined, slow cooked duck thigh, black French lentils & spinach
34
roasted cauliflower entrée v, gf
with wild mushrooms, toasted couscous & herb pesto
26
beef tenderloin
8-ounce filet mignon, bacon brussels sprouts and roasted fingerlings gf
38
salmon
Scottish Salmon, shaved fennel, celery & radicchio salad, cider gastrique gf
31
mussels
3/4 pound P.E.I mussels, white wine, garlic, parsley & European butter (gluten-free on request)
23
specials
see our daily QR for the latest inspired dishes from the chef
AQ
Volo-Tartare-New

— house-made dessert —

salted caramel chocolate mousse
suggested pairing: NV Cascina Bonfante, Brachetto D’Acqui, Piedmont, Italy
12
flourless chocolate cake
suggested pairing: NV Warres Ruby Reserve Port, Portugal
12

 

— artisan cheese —

rotating farmhouse cheeses from near & far
19 four cheese plate
chef’s choice of cow, goats and sheep’s milk cheeses, brandy cherry jam from our rotating list of featured cheeses below  (gluten-free on request)

sheep's milk

manchego, spain
three month aged from La Mancha, semi-firm with a creamy mouthfeel
lamb chopper, california
from Cypress Grove Chevre; buttery in color and flavor, mild with a long, complex finish

cow's milk

epoisses de bourgogne, france
pungent, unpasteurized triple cream, washed with brandy
grana padano, italy
hard & crumbly - cousin of Parmesan Reggiano
camembert, france
soft & creamy with a white, flowery rind and a savory umami flavor
vintage gouda, netherlands
deep caramel in color, crunchy, crystalline, and meltingly smooth

goat's milk

humbolt fog, california
iconic goat’s milk that features a light creamy texture & edible central line of ash
montchevre garlic & herb, wisconsin
handcrafted from Wisconsin, mild & creamy with roasted garlic, rosemary & thyme