GLUTEN ALLERGY 


GLUTEN FREE DINNER MENU


STARTERS 

FRIED SHISHITO PEPPERS,  Red curry aioli,  toasted sesame seeds,  yuzu sea salt 
POMME FRITES, house made ketchup, truffled dijonnaise, chipotle sweet chili aioli 
FRESH OYSTERS ON THE HALF-SHELL 
cucumber-jalapeño nuoc cham, yuzu granita  

SMALL PLATES


LITTLENECK CLAMS 
garlic scape pesto, tomato confit, shallot, house bacon, cured egg yolk

CHICKEN WING CONFIT 

yuzu gochujang hot sauce, kimchi, whipped pineapple miso cream cheese

OCTOPUS TOSTADA 
baby corn relish, radish, cotija, pickled shallot, patatas bravas

LOLLIPOP KALE

miso koji gastrique, elephant garlic, pickled chili, glazed apples

add koji belly 



 


MEATS AND CHEESE

Paired with house sauces and gluten free crackers

HUMBOLT FOG  soft, crumbly, ripened goat, smoked vegetable ash (California)
MAYTAG BLUE  semi-hard, crumbly, dense, pungent, semi-sharp, tangy, 6 mo. ripened (Iowa)
BEEMSTER CLASSIC GOUDA  aged 18 months, burnt caramel,  salty,  sharp,  sweet (Holland)
DRUNKEN GOAT  goat and sheep’s milk hybrid, pinot noir and raspberry soaked, aged 6-8 months (Spain)
CALKINS VAMPIRE SLAYER  garlic,  stirred-curd cheddar,  hand-mix ginger,  onion,  paprika (Pa)

CAHILL PORTER CHEDDAR firm Irish cheddar flavored with farm made Irish Porter (Ireland)
PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)

BRESAOLA salted, air dried, aged 2-3 months, firm (Nazareth)
SMOKED SALMON RILLETTE house smoked salmon, yuzu, cream cheese (Emmaus)
HOUSE SMOKED TROUT smoked on premises, fresh tomato jam (Emmaus)
MORTADELLA  cured pork, whole ground black pepper, myrtle berries, pistachio  (Nazareth)
CHORIZO D’ESPANA Spanish style dried sausage, cured for 30 days  (California)
CHICKEN & BACON Pâté cognac, sherry, bacon (Emmaus)

SALADS / SOUP

BABY KALE CEASAR
 baby kale, soft boiled egg, house caesar dressing, shaved pecorino romano,  anchovy


BABY WATERCRESS SALAD

english peas, white asparagus, ricotta salata, toasted almond, strawberry-white peppercorn vinaigrette

SPRING ALLIUM AND POTATO
elephant garlic, ramp, spring onion, leeks pearl onion, shallot, pickled mustard seed, bacon, leek ash





ENTREES

FREE RANGE CHICKEN BREAST
caramelized brussels sprouts, butternut pureé, maitake, fermented chili 
turducken sausage, cider gastrique

ROAST DUCK 

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moked onion pureé, potato rostii, baby kale, rhubarb, orange cardamom gastrique,

SCOTTISH SALMON

green garlic pureé, Alaskan fingerling, mustard seed, house cured lardo, preserved citrus




GLUTEN FREE BRUNCH

BRUNCH 

BACON FRITTATA
local bacon, caramelized onions



MEDITERRANEAN FRITTATA
 
tomato confit, local spinach, goat cheese, fresh herbs


BREAKFAST POUTINE
duck confit, poached egg, cheddar curds, dijon hollandaise, spring onion, crispy duck skin



PULLED PORK Benedict
cheddar grit cake, Jalapeño hollandaise, local mustard greens 


EGGS BENEDICT

house smoked ham, hollandaise (no brioche)

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BUILD YOUR OWN OMELETTE OR FRITTATA 

Choose any 3 ingredients

Sausage       House cured ham           Bacon            Andouille

Tomato          Mushrooms         Caramelized onions
           Duck Confit 

Cheddar            Gruyere        Spinach


SIDES

 HERB ROASTED POTATOES
HOUSE SMOKED HAM
BACON 
SAUSAGE 

MEATS AND CHEESE
Paired with house sauces and gluten free crackers


HUMBOLT FOG  soft, crumbly, ripened goat, smoked vegetable ash (California)
MAYTAG BLUE  semi-hard, crumbly, dense, pungent, semi-sharp, tangy, 6 mo. ripened (Iowa)
BEEMSTER CLASSIC GOUDA  aged 18 months, burnt caramel,  salty,  sharp,  sweet (Holland)
DRUNKEN GOAT  goat and sheep’s milk hybrid, pinot noir and raspberry soaked, aged 6-8 months (Spain)
CALKINS VAMPIRE SLAYER  garlic,  stirred-curd cheddar,  hand-mix ginger,  onion,  paprika (Pa)

CAHILL PORTER CHEDDAR firm Irish cheddar flavored with farm made Irish Porter (Ireland)
PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)

BRESAOLA salted, air dried, aged 2-3 months, firm (Nazareth)
HOUSE SMOKED TROUT smoked on premises, fresh tomato jam (Emmaus)
MORTADELLA  cured pork, whole ground black pepper, myrtle berries, pistachio  (Nazareth)
CHORIZO D’ESPANA Spanish style dried sausage, cured for 30 days  (California)

CHICKEN & BACON Pâté cognac, sherry, bacon (Emmaus)


BUILD YOR OWN BLOODY MARY BAR 
Start with house infused pepper vodka and tomato juice then have fun adding any of the ingredients you like from our extensive bloody mary fixing's bar!!!!

MIMOSA 
extra dry champagne with a splash of orange juice