Kitchen hours: Mon-Thursday 3pm to 8pm
and Friday and Saturday 3pm to 9pm 

TAPAS

ROSEMARY FRIES  7

Skinny potato fries seasoned with rosemary 

and finished with fine herbs

STEAK FRITES  18

6oz. skirt steak with green harissa and served with
rosemary season fries, finished with finé herbs

Served medium / medium well – no substitutions

GUACAMOLE & BELLE CHEVRE DIP  10

Served with organic pita chips

AHI TUNA POKE  15

Avocado, mango, spicy sesame, sriracha, toast points

NDUJA STUFFED DATES  12

Smoked bacon wrapped, romesco sauce, crostini

CROQUETAS de PROSCIUTTO  10

Prosciutto and parsley filled, topped with shaved 

grana Padano, on a bed of stone fruit jam

BURRATA PLATTER  18

Burrata cheese, oven-roasted tomato tapenade, 

apple, basil, pesto, prosciutto, bread slices

CUBANO PANINI  13

Slow-roasted pork shoulder, black forest ham, mustard, provolone cheese, cornichons, mayonnaise & yucca chips

Sub chips for rosemary fries ($2)

SALADS

THE SLICE  9

Organic iceberg, applewood smoked bacon, roasted corn, cucumber, tomato, feta & parmesan peppercorn ranch

THAT CHURCH STREET SALAD  9

Field greens, tequila infused raison, apples,
heirloom tomatoes, bacon, cucumbers, goat cheese,
tossed in maple mustard vinaigrette

BABY KALE SALAD  11
Madeira infused raisins, shaved Midnight Moon®,
white balsamic, butter poached hazelnuts

CHEESE BOARD or CHARCUTERIE:

~ BUILD YOUR OWN ~

CHEESEBOARD OPTIONS – CHEESE:

Choose any 3 – $18  or  Choose any 5 – $23

*All boards also served with chef’s choice accoutrements

MIDNIGHT MOON – GOAT, California
nutty, brown butter up front with a long caramel finish
.
HUMBOLDT FOG – GOAT, California
floral notes, herbaceous overtones, clean citrus finish
.
STILTON BLUE – COW, England
nutty creamy with a salty finish

.
ST. ANDRÉ – COW, Normandy France
triple cream, rich, slightly salty – intense version of brie
.
TÊTE DU MOINE – COW, Switzerland

Sharp, funky, strong, nutty & fruity

CHARCUTERIE OPTIONS – MEAT:
Charcuterie French: from chair, ‘meat’, and cuit, ‘cooked’) is a French term for a branch of cooking devoted to prepared meat products.

Choose any 3 – $18  or  Choose any 5 – $23

*All boards also served with chef’s choice accoutrements

.

PROSCIUTTO DI PARMA, Spain
“The King of Hams” – delicate, sweet & salty

.
BRESOLA, Uruguay
beef, lean, hints of garlic, pepper & light sweet
.
MORTADELLA, Italy
pork, similar to bologna, thin sliced & silky
.
SALAMI SCHIACCIATA, Italy
pork, aroma of chili pepper, spicy, sharp, balanced
.

PORCHETTA, Italy

pork, roasted aromatic spices, savory
.

NDUJA, Italy

Pork, spicy, fiery tasting – spreadable

Dessert:

Ask your server for our current selection

We are more than happy to help you find the perfect bottle over the phone.
Let us tell you more about what we have while we work on an updated menu! Ask us about ordering a case!