The Menu · Germantown
The food of the cocktail party, reconsidered — dips and boards, skewers and sliders, a proper relish tray, and a few mid-century classics worth passing around the table.
Working July PreviewWhipped Boursin and warm peach preserves, grilled focaccia. Very 1950s — and it knows it.
French onion dip, kettle chips, and cold, crisp garden vegetables.
Classic, chilled, a dusting of paprika.
Warm and rich, with focaccia for dipping.
Fried crisp, truffle aïoli, chives.
Mortadella, whipped ricotta, olives, warm focaccia.
Sorghum black-pepper salami, cultured butter, cornichons, warm focaccia.
Ahi tuna, tomato-basil gelée, cucumber, celery heart. Lemon-tarragon white soy vinaigrette, crushed avocado, toasted benne seeds, and savory benne wafers.
A Mid-Century Cocktail Lounge Classic
Chilled shrimp, classic cocktail sauce, lemon.
Grilled, gremolata, flaked salt.
Supper-club meatballs, duck-fat bourbon glaze.
Ground chicken, sage, prosciutto, brioche.
Braised short rib, jus, brioche.
Charred cabbage, pork belly, apple mostarda.
Chicories, roasted beets, pecans, whipped ricotta, tarragon.
Heirloom carrots, whipped ricotta, pistachio, honey.
Fontina, truffle, chive.
Ricotta, tomato, oregano.
From a bakery up the street, here in Germantown.
Buttery cake, caramel, pineapple, maraschino cherry, whipped cream.
Rich chocolate custard, whipped cream, flake sea salt.
House ginger syrup, cucumber, lime, and a pour of something honest.
Equal parts, stirred slow, served up.
Stone fruit, lemon, a whisper of herb — a nod to the garden out front.
Bright, low, and easy.
Our full cocktail and wine lists are still being poured. A short, honest wine selection by the glass and bottle — ask what we have open.
Reserve
A working preview of our July menu — dishes and prices are still settling, but this is the direction.
Reserve a Table