House-Corned Beef Tongue ($10)
Tender petals of beef tongue, corned in-house, with a pile of sauerkraut and two triangles of buttered, griddled rye. A Reuben might not be the most practical starter, but this smart presentation works beautifully; it smells like a deli when it arrives at the table, in the best possible way.
Fried Clam Bellies ($13)
Plump and crisply fried, soaked in buttermilk before they're dredged and flour and Old Bay. A crunchy shell that doesn't dominate the plump innards.
Roasted Brussels Sprouts ($10)
With cubes of prosciutto, turnips, and plump grains of pickled mustard; the sheep's milk cheese Dante grated on top.
Leeks Vinaigrette ($10)
The fork-tender leeks are joined by pickled honshimeji mushrooms and an ethereally light porcini custard.
Berkshire Pork Chop Saltimbocca ($22)
Wrapped in proscuitto and sage, pan-seared, and served over a bed of farro cooked in mushroom stock with caramelized onions and brussels sprout leaves, grilled radicchio alongside.
Buttermilk Fried Quail ($20)
Sides dominate, too, in the buttermilk fried quail, crunchy and well-seasoned on its own but made a complete pleasure once paired with supple, jiggly-middled corn spoonbread and bacon-laden collards.
Apple Upside-Down Cake ($6)
With a generous scoop of vanilla ice cream on top.