Charcuterie Boards
Shore (serves 2) · Tide (4–6) · Harbor (8–10) · Coast (12–15) · Voyage (20+)
Below are samples of our handcrafted boards featuring house-cured selections, imported cheeses, and seasonal accompaniments.
A curated charcuterie selection for two. Three cured meats, three artisan cheeses, seasonal accompaniments of jam, honeycomb, marcona almonds, cornichons, and mustard, served with grilled bread.
Citrus-marinated artichokes served with a spicy serrano pepper aioli, micro greens, and fresh chives.
A blend of olives infused with orange zest, extra virgin olive oil, fried garlic, and a marsala wine reduction, finished with Sicilian oregano.
Creamy seasonal burrata paired with fresh fruit, vegetables, and salty speck on toasted bread.
Fresh ahi tuna served with a cucumber roll, creamy guacamole, pickled radishes, and a zesty tomatillo salsa.
House-made lamb and pork meatballs served in house-made marinara with garlic crisps and toasted buckwheat.
Warm French baguette from a local bakery, sliced and served with EVOO, aged balsamic, and whipped salted butter.
A deep beef consomme loaded with caramelized onions and herbs, topped with melted gruyere cheese and toasted focaccia.
Little gem hearts, anchovy-forward Caesar dressing made in-house, white anchovy fillets, shaved Parmigiano-Reggiano, a six-minute egg, and sourdough croutons.
A French-style salade de marche. Whatever is best at the market that week, dressed simply in a house vinaigrette. Heirloom tomatoes and burrata in summer. Roasted squash and pomegranate in fall. Citrus and shaved fennel in winter.
Charred savory cabbage complemented by sweet orange segments and a sharp, smoky burnt lemon vinaigrette.
A hearty salad featuring quinoa, caramelized onion vinaigrette, roasted sweet potato, salty pancetta, and shaved grano padano.
Seasonal leafy greens, simple parm crispy rinds, balsamic dressing.
Grilled halibut served with a vibrant duo of aji amarillo and guajillo salsas, accompanied by steamed seasonal vegetables.
Grilled picanha, the Brazilian top sirloin cap, sliced against the grain. Served with roasted farmer's market vegetables, a mushroom medley, red beef jus, a savory crepe, and buttery puff pastry.
Tender duck breast served with a rich Isabella mole, tangy tamarindo, and orange blossom notes.
Pan-seared half roasted chicken with red currants (seasonal fruit), roasted sweet potato, a tangy chicken gastrique, and fresh herbs.
A succulent pork chop with a cheesy herb crust, served with roasted Brussels sprouts, yuca fries, and zesty chimichurri.
Fresh pasta tossed in a rich bourride sauce with crab, charred pepperdews, and a light camembert foam. Chicken or no-seafood version available upon request.
Roasted cauliflower served with yuca fries, tomatoes, a vegetable reduction sauce, and aromatic Harissa spice.
Smashed baby potatoes, par-boiled then crisped in a hot pan with garlic-herb butter, grated Parm, parsley.
Charred broccolini, lemon zest, chili flake, shaved garlic, EVOO, flaky salt.
Roasted root vegetables — carrots, parsnips, sunchokes, beets depending on season — glazed with honey and fresh thyme.
Sauteed spinach folded into a Parmesan cream sauce.
Mixed wild mushrooms — cremini, oyster, shiitake — sauteed with shallot, garlic, white wine, butter, and fresh thyme.
Skillet cornbread, slightly sweet, served warm with whipped honey butter.
A moist seasonal olive oil cake served with pecans and compressed amaro-infused pears.
A silky butterscotch pudding with anise caramel, pistachio cream, and cinnamon chips.
A delicate fusion of crisp pavlova (a meringue cookie) and flaky pastry layers with pastry cream, raspberries, and black sesame.
Classic vanilla custard with a brittle rock sugar crystal crust.
A scoop of vanilla bean gelato.
Dill Ranch · Blue Cheese · Yuzu Citrus · Fig Balsamic Vinaigrette
Menu selections rotate seasonally
A curated charcuterie selection for two. Three cured meats, three artisan cheeses, seasonal accompaniments of jam, honeycomb, marcona almonds, cornichons, and mustard, served with grilled bread.
Citrus-marinated artichokes served with a spicy serrano pepper aioli, micro greens, and fresh chives.
A blend of olives infused with orange zest, extra virgin olive oil, fried garlic, and a marsala wine reduction, finished with Sicilian oregano.
Creamy seasonal burrata paired with fresh fruit, vegetables, and salty speck on toasted bread.
House-made lamb and pork meatballs served in house-made marinara with garlic crisps and toasted buckwheat.
Warm French baguette from a local bakery, sliced and served with EVOO, aged balsamic, and whipped salted butter.
Little gem hearts, anchovy-forward Caesar dressing made in-house, white anchovy fillets, shaved Parmigiano-Reggiano, a six-minute egg, and sourdough croutons.
Charred savory cabbage complemented by sweet orange segments and a sharp, smoky burnt lemon vinaigrette.
A hearty salad featuring quinoa, caramelized onion vinaigrette, roasted sweet potato, salty pancetta, and shaved grano padano.
Seasonal leafy greens, simple parm crispy rinds, balsamic dressing.
Add to any salad: duck leg, grilled chicken, or steak
Caraway sourdough piled with mortadella, calabrian chili spread, fresh tomatoes, peppery arugula, and creamy mascarpone.
Focaccia layered with peppered salami, fig balsamic vinaigrette, arugula, spinach, and tomatoes.
Crisp pan de cristal with roasted squash, sweet potato, peppery arugula, and a creamy nutritional yeast dressing.
Pounded chicken breast grilled hot and fast, served over peppery arugula with shaved Parmigiano, lemon, capers, and a Dijon vinaigrette.
A French-style niçoise bowl with seared rare ahi tuna, haricot verts, fingerling potatoes, niçoise olives, a six-minute egg, cherry tomatoes, and a Dijon-shallot vinaigrette.
Grilled top sirloin, sliced and fanned over a creamy mushroom risotto.
Roasted cauliflower served with yuca fries, tomatoes, a vegetable reduction sauce, and aromatic Harissa spice.
Slow-cooked duck leg confit with crispy skin, served over smashed potatoes.
A moist seasonal olive oil cake served with pecans and compressed amaro-infused pears.
A silky butterscotch pudding with anise caramel, pistachio cream, and cinnamon chips.
A delicate fusion of crisp pavlova (a meringue cookie) and flaky pastry layers with pastry cream, raspberries, and black sesame.
Classic vanilla custard with a brittle rock sugar crystal crust.
A scoop of vanilla bean gelato.
Dill Ranch · Blue Cheese · Yuzu Citrus · Fig Balsamic Vinaigrette
Menu selections rotate seasonally
Shore (serves 2) · Tide (4–6) · Harbor (8–10) · Coast (12–15) · Voyage (20+)
Cheese, Meat, or Full options available on each. Advance notice scales with size. Shore is always available.
Below are samples of our handcrafted boards featuring house-cured selections, imported cheeses, and seasonal accompaniments.
We're curating a selection of wines by the glass and by the bottle, chosen to complement every plate. Check back soon for the full wine list.