fromage et charcuterie
Cheese and meat plates are served with an assortment of fruits, nuts, savory vegetables, and crostini.
one 8 / four 21 / six 29
fromage
Couronne D’ici (Quebec, Canada), this new blue will slather your tastebuds with the delicious product of caribou stomach lichen, fermented, of course; forward and salty-sweet with a hint of maple.
Lunatic Cringe (Northland, New Zealand), this chunky, off-white grass-fed cow’s cheddar is aged 36 months and is so sharp it cuts like the talons of a morepork right into the unsuspecting meat of your tongue.
Heathen’s Maw (Oregon, United States), unpasteurized goat’s milk, swaddled in volcanic ash by artesians high on nitrous oxide; nutty, reflective, and, dare we say, progressive.
Il Indizio (Piedmont, Italy), a forward-looking take on the classic Valcasotto, this brown-tinged flavor blast is derived from a blend of cow, sheep, and goat milk and most definitely gives you a clue.
Puta Mingotsa (Araba, Spain), ancient-recipe sheep’s milk, legend tells that its characteristic bitter aftertaste and iron-rich front are the result of generational feuds between sheepherders and goatherders.
Standard Fare (Wisconsin, United States), this is an orange domestic cheddar, like what you can get at the grocery store but six times more costly.
Vieille Pantoufle (Berne, Switzerland), if you’ve ever wanted to sniff the weathered slippers of an Alpine frau, this is the cow’s cheese for you; pungent, sour-sweet, and impenetrably stoic.
Whipcrack at Baulk (Nottinghamshire, United Kingdom), a powerful, sweet, and salty cow’s blue, with as many dark crevices as the teeth of a nineteenth-century English carriage driver.
charcuterie
Prosciutto, domestic or otherwise; availability unlimited because we have decided it doesn’t matter, even if it does.
Jamón*, sliced thin. Tortured pigs, maybe, but mainly just directed to eat acorns.
Speck, see above, but smoky and chewy like jerky pre-masticated by a toddler.
Surprise au Paysan, a standard pate, greasy as a bald spot untroubled by the tortured ducks.
Surprise Poivre Noir, a pate unlike any peppery pate you’ve ever experienced from a tortured duck.
entrée
Deep-Fried Goat Balls, herbed goat cheese with crispy batter, ancho glaze 11
Pancake, savory buttermilk and sourdough, black truffle, ancho glaze 12 / add pate +5
Shiitake and Spinach Folds, garlic, goat cheese, phyllo satchel, ancho glaze 11
Soup of Every Day, chicken tortilla cup 6 / bowl 10
Street Tacos, citrus-marinated braised porkbutt, cilantro, onion, cabbage, cotija, ancho glaze 12
salade
Deconstructed Caesar, whole-leaf romaine, parm chunk, quartered roma tomato, anchovy, egg yolk, lemon wedge, crostini 16
La Récolte, arugula, button mushroom, Italian parsley, heart of palm, pomegranate cluster, kumquat, tapioca, macadamia nut, pistachio nut, pine nut, golden beet, wakame, candied za’atar, kimchee blanc 18 [VEGAN]
Saumon a la Bouche, seared ethnically-sourced salmon, mixed greens, chevre, fruit+nut, ancho citrus vinagrette 20
Beef Salad, sliced filet**, mixed greens, red tomatoes, blue cheese crumble, roasted fennel, bleu cheese dressing 25
galette
#NO SUBSTITUTIONS, please
Ma Grand-Mère, garlic oil, fresh garlic, goat cheese, finished with crispy garlic slivers and pulled chicken thigh 18
Ma Mère, house red sauce, fresh mozzarella, roma tomato, pickled carrot, finished with fresh basil chiffonade and ancho glaze 16
Ma Sœur, garlic cream sauce, Gruyère and fresh mozzarella, crispy chicken livers, topped with ancho glaze and hazelnut distillate syrup 17
Mon Autre Sœur, garlic cream sauce, Gruyère and fresh mozzarella, beef bulgogi, topped with ancho glaze, basil oil, and torn housemade pasta 19
Mon Frère, house red sauce, fresh mozzarella, speck, roasted red pepper, sliced marcona almonds, basted with demi-glace and sprinkled with tiny bowtie candies 19
Mon Oncle, house red sauce, fresh mozzarella, whiskey fennel pork sausage, finished with cold tempura fennel and drizzled with caper berry aioli 19
PizzAcross the U.S.A., daily themed pizzas representing each and every state***, 21+
plat prinicipal
Beef Tenderloin**, smeared with pate and truffle oil, cilantro garlic broccolini, blue cheese mash 36
Chicken, fried in a chipotle buttermilk batter, arugula with gorgonzola, ancho chile risotto with green bean 22
Saumon Meunière, seared ethnically-sourced salmon, meyer lemon, elephant caper, Italian parsley, black garlic, beurre, sel et poivre, arugula bed 26
Duck Breast**, seared crispy skin, ancho glaze, stewed spinach, smashed potatoes 26
Three Green Vegetables, seasonal greens, acorn squash paste, limp cold pasta, quinoa edamame slaw, ancho glaze 18
le dessert
Crème de Chèvre Brûlée, candied rosemary, served with chicken bone spoon 9 / additional spoons +5 each
Hibiscus Persimmon Yuzu Tarte, topped with strawberries stewed in strawberry-infused vodka 9
Lemone Tarte, hibiscus pomegranate reduction 10 [86ed]
House Gelato, ask about available flavors 9
The Overflowing Mount, ancho chocolate lava cake, ancho glaze, habanero whipped cream, ancho ancho glaze 9
*We are legally obliged to obfuscate the exact kind of jamón.
**Items will be served raw or so very close to it that you won’t be able to tell the difference. Some items may be cooked to order, but our kitchen staff will be disappointed in you.
***PizzAcross the U.S.A. is probably no longer available.
Tati's Wine and Spirits 