Raw
East Coast Oyster* ** *** (Varies)12,00 $
horseradish, lemon, cocktail
- (3)12,00 $
- (6)18,00 $
- (12)36,00 $
West Coast Oyster* ** *** (Varies)13,00 $
guava & lime mignonette, horseradish, lemon, cocktail
- (3)13,00 $
- (6)20,00 $
- (12)38,00 $
À la Carte
Fried Potato and Goat Cheese Beignets10,00 $
sweet cornito pepper fonduta, persillade, chives
Jumbo Lump Crab Cakes (2)21,00 $
horseradish & celery root remoulade, parsley & root vegetable nest
Smoked Garlic Mussels**21,00 $
PEI mussels, shallot, smoked garlic, lemon, tarragon, juniper chive skyr garniture, toasted pig & the plow baguette
Ouefs* ** ***10,00 $
four halves, smoked trout roe, candied gunicale, sambal chile garlic sauce, smokey mayonnaise, chives
The Pig and the Plow Baguette5,00 $
maître d butter
- Half5,00 $
- Full10,00 $
Soups/Salad
Simple Local Greens**8,00 $
red wine vinaigrette, shaved red onion, pecorino romano
Fall Apple & Pecan Salad**8,00 $
chicory mix, house made white french dressing, candied guanciale, shaved onion, french blue cheese, toasted sesame
Cream of Potato & Parsnip Soup**7,00 $
finished with aged gruyere & chives
Kabocha Squash & Carrot Kinpira Soup** ***7,00 $
finished with cascabel cashew cream, toasted sesame, apple & red cabbage relish
Lunch Entrées
tartines & sandwiches come with greens, red wine vinaigrette & shaved pecorino or frites on the side; sub a fall apple & pecan salad +$6 / sub a cup of soup +$5 / sub gluten free bread +$2
Crown & Hazel Dell Mushroom Tartine* **17,00 $
sautéed mushrooms, melted straccino, whole grain mustard, sunny side up farm egg, toasted sourdough
Smoked Bison Shortrib Sandwich**19,00 $
smokey mayonnaise, grilled rosemary onion, roasted peppers, melted gruyére, chimichurri spread, toasted kaiser roll
Chicken a la Santiago Sandwich17,00 $
chef's whimsical fried chicken confit, sambal chile garlic sauce, apple & kohlrabi curtido, toasted kaiser roll
Fish N' Chips17,00 $
beer battered sea bream, celery root & horseradish remoulade, lemons, frites, ketchup
Seared Ocean Trout** ***18,00 $
celery root puree, late autumn hash, olive oil & saba finish
