Littler.

SNACK
1/2 dozen oysters, classic mignonette*	18
pickled shrimp, celery, rye, red onion, capers, creme fraiche, parsley oil	17
lettuces, olives, strawberries, creamy white balsamic dressing, tarragon	15
duck confit, miso onions, pomegranate molasses, bronze fennel, calendula	16
carrot cavatelli, harissa yogurt, lime, toasted hazelnuts	17
latkes benedict, cured & smoked trout, egg yolk, chervil, chive*	16
collard green & bacon fritter, pickled fennel, gruyere, dill	15
SUPPER
hanger steak a la plancha, cheesy rosemary grits, bordelaise, mushroom	36
southern fish cassoulet, beans, greens, squid ink aioli, smoked trout roe	34
roasted cauliflower, sweet potato, date, pine nut, grape	28
halibut, asparagus, peas, parmesan, green garlic, pork rind	32
lamb burger, arugula, house brioche, warm kashkaval potato salad	22
VEGETABLE & LEGUME
buttered turnip, salsa verde	9
creamy greens, roasted garlic, pimento	9
limas, ancho chile, coriander	9
BREAD
heirloom seeded parker house mini loaves, cultured butter, sea salt	4/8
DESSERTS
chocolate coupe, milk chocolate namelaka, aero dark chocolate, white chocolate snow, dulcey chocolate pearls	12
honey lavender semifreddo, strawberry meringue, elderflower	12
lemon coconut, lemon curd, coconut tuile, shortbread crumble, cilantro, black sesame	12

SPARKLING
Faire le Fete Cremant de Limoux FRANCE	12 / 42
Peri Talento Brut, chardonnay (organic) ITALY	62
Domaine Pierre Chauvin Brut Nature “Bulle” ‘18 (organic) FRANCE	59
Michel Fonne Cremant de Alsace Rose NV (organic) FRANCE	60
Guy Dumangin Brut Carte d’Or Champagne (organic) FRANCE	130

WHITE
Roland Minkowitsch Weinviertel AUSTRIA	46
Soucherie ’Les Rangs de Long’ Anjou Blanc ‘20 FRANCE	54
Vincent Raimbault Vouvray Sec ‘19 (organic) FRANCE	14 / 48
Ladeiras do Xilo ‘19 SPAIN	13 / 46
Domaine des Lauriers Picpoul de Pinet ’19 FRANCE	11 / 38
Antonelli Spoleto DOC ‘20 (organic) ITALY	14 / 48
Lucien Crochet Sancerre ’19, sauvignon blanc FRANCE	78
Benitos Santos ’Saiar’ Rias Baixas ‘20 SPAIN	56
Domaine Cheveau Pouilly-Fuisse les Vieilles Vignes ’19 FRANCE	82

PINK
Chateau Les Eydin Luberon AOC ‘20 (organic) FRANCE	15 / 52
Cave du Prieure AOC Savoie ‘20 (organic) FRANCE	11 / 38

RED
Thurnhoff ’St Magdelener’ ‘20 (organic) ITALY	49
Krasno Pinot Noir ’19 (organic) SLOVENIA	12 / 42
Poggio di Bortolone Cerasuolo di Vittoria DOCG ‘18 (organic) ITALY	13 / 46
Michel Guinier ’les Amethystes’ Brouilly Beaujolais Cru ‘18 (organic) FRANCE	58
Antolini ‘Persega’ Valpolicella doc Classico Superiore ’18 (organic) ITALY	65
Vallana Spanna Colline Novaresi DOC ‘18 (organic) ITALY	59
H Prudhon et Fils St Aubin Les Argillers ‘17 (organic) FRANCE	83
Guidobono Barbera d’Alba ’19 (organic) ITALY	54
Lorieux Freres St Nicolas de Bourgueil ‘18 (organic) FRANCE	48
Chateau Fompeyre Castillon ’14 (organic) FRANCE	11 / 38
Gota ‘Prunus Tinto’ Dao ’18 (organic) PORTUGAL	11 / 38
Jose Antonio Garcia ’Unculin’ ‘19 SPAIN	47
Braida ‘il Baciale’ Monferrato ‘17 (organic) ITALY	63
COS “Pithos Rosso” ‘19 (organic) ITALY	71
Domaine de Javone Cotes du Rhone ‘19 (organic) FRANCE	13 / 46
Irene Badala Etna Rosso ‘19 (biodynamic) ITALY	91
Domaine Aubai Mema ’L‘Insoumise’ ‘18 (organic) FRANCE	52
Querce Bettina Brunello di Montalcino ‘16 ITALY	176

SEASONAL COCKTAlLS
Twizzle — gin, house falernum, lime, toro amaro, tonic	13
Littler Heights — rye, campari, luxardo, dolin blanc	14
Poe’s Negroni — rum, amontillado sherry, apero	12
Agave en Fuego — tequila, mezcal, cara cara shrub, cocchi americano	13
Mercy of the Bartender — a surprise classic or seasonal cocktail of the bartender's choosing	13

BEER & CIDER
Draft 275ml	5
Rodenbach Flanders Grand Cru Red Ale, 750ml BELGIUM	21
Pothiers blonde rye, 330ml FRANCE	8
Schneider Weisse, 500ml GERMANY	8
Botanist and Barrel ‘Thelonius Funk’ Cider, 750ml USA	38
Buckler N.A., 11.2oz NETHERLANDS	4

NON-ALCOHOLIC
Mexican Coke	4
Boylans Seltzer	3
Q Ginger Beer	3
Cara Cara or Ginger Shrub	4
Vichy Catalan Litre	6
Q Grapefruit Soda	3
Mocktail	5

Friday, May 6 and Saturday, May 7

4 Courses, includes: Amuse, Bread, Petite fours
$85 per person / $45 additional wine pairing

Amuse

Black Rice Crackers, Pimento Cheese, Parsley Oil, Blossoms

1st

Toasted Rye, NC Pickled Shrimp, Celery Juice, Dill Oil, Cream Fraiche, Shallot

2nd

Cured & Smoked Duck Breast, Ramp Aioli, Toasted Barley Salad

Bread Service

3rd

(Choice of Entree)

Slow Poached Pork Loin with Sweet Potato, Labneh, Ginger, Spring Pea Puree, Steamed Cabbages

Salmon Wellington, Watercress-Asparagus Salad, Melted Spring Onion, Miners Lettuce, Morels

Beet-Red Wine Spaghetti, Walnut-Horseradish Gremolata, Roasted Heirloom Carrots, Calavander

4th

(Choice of Dessert)

Vanilla Lavender Semifreddo, Strawberry Meringue, Elderflower Strawberries, Shortbread Crumble

Milk Chocolate Namelaka, Passion Fruit Cream, Salted Caramel