Cauliflower Bisque ($13)
The Cauliflower Bisque is topped with a tempura shrimp and almond dust, and contains a sweet, briny raisin and caper salad.
Buffalo Duck Feet ($5)
Buffalo Duck Feet come with a “trogurt” (cilantro yogurt) and hot sauce. Even those who have a hard time biting down to the bone can enjoy the sauce, though the web and the little knob of meat at the intersection of the bones are worth fighting for.
Salmon Gravlax ($15)
Slices of Salmon Gravlax are plated with horseradish cream, pickled celery vinegar, and pink peppercorn and radish relish. There’s also a crispy poached egg.
Gourd in Kentucky ($10)
Several specialty cocktails are available from the bar. From the “Up” section of the cocktail menu, the autumnal Gourd in Kentucky has bourbon, Dolin sweet vermouth Zucca amaro, house-made pumpkin syrup, and grated nutmeg.
Blood Sausage ($16)
Blood Sausage is surf and turfed by fried oysters, and comes with marinated spinach, kabocha squash puree, pecan buttermilk dressing, and pickled apple.
Open-Faced Mortadella Sandwich ($16)
Stacked up is the Open-Faced Mortadella Sandwich. It contains cured foie gras and apricot jam on a square of oat cake. There’s also pistachio butter and pickled green beans.
Phat Ass Pork Chop ($26)
The Phat Ass Pork Chop is phat indeed, apparently requiring exactly 28 minutes of preparation time. Served on a cutting board, it comes with cheddar grits, collard greens, drunken plum jam, and mustard vinegar.
Chocolate Torte ($10)
Ronspies is making his desserts in-house, calling them Happy Endings. The Chocolate Torte comes with mint ice cream and vanilla parsnip puree, topped with candied ginger and malt crumble.