MENU Flashcards
Oysters: Fin de la Bai (New Brunswick) $2.75
-Canadian, top cultured oyster with medium-high salt content
Oysters: Moonstone (Rhode Island) $2.75
-Bold and meaty, intense brine, umami, suited up in white shells with black stripes and trim -smallest
Oysters: Cottage City (Massachusetts) $2.75
hand-harvested by Dan & Greg Martino, in the open ocean Vineyard Sound off Oak Bluffs, Martha’s Vineyard -smallest
Oysters: Olde Salt (Virginia) $2.75
-boldly briny with a clean, smooth finish all accompanied by mignonette and cocktail sauce
Roasted Nuts $9
HH, GF, TREENUTS, DAIRY No peanuts Tossed in EVOO then roasted with Marrow Butter and finished with salt
House-made Chips $6
HH, V Potato, beet, parsnip, carrot, seasoned in tajin and salt We slice and fry chips daily
Olives $7
HH, GF, V Citrus, ginger, oregano, garlic, red wine vinegar, lemon and lime zest
Charred Sugar Snaps $8
HH, GF, V, FISH Lemon zest, grapefruit segments, mint, EVOO, charred on the same plancha that we use for the Dorade. Can be made without the plancha.
Blistered Shishito Peppers $7
HH Garlic confit, citrus, chives -can be made gluten free and vegan
Smashed Potatoes $7
HH Salsa verde (tomatillo, scallion, jalapeno, lime), market marble potatoes, sea water -can be made gluten free and vegan
Happy Hour
Oysters $1.75 each Bar snacks $2 off 4pm-6pm and 10pm-close
Pigs in a Blanket $13
DAIRY, EGGS Wagyu beef hot dogs, puff pastry (lots of flour and butter), whole grain mustard
Market Crudités $11
V, GF Carrot hummus + a bunch of veggies Bryce dug up at the Union Square Greenmarket -seasonally rotating
Little Gem Salad $12
D, GF Cherry tomatoes, roasted corn, red onions, buttermilk dressing green goddess dressing, gem lettuce, herbs, yogurt
Burrata $13
Whole ball of moist cheese, romesco, spring onions
Gnocchi Carbonara $14
DAIRY, EGGS Guanciale, black pepper, single egg yolk
Dorade $22
GF, FISH, DAIRY Roasted red pepper coulis, asparagus, micro greens, sherry vinegar, shallots -Gilt headed bream can be found in the coastal waters of the Mediterranean, the Atlantic, and off the coast of Australia and New Zealand
Lobster Thermidor $33
DAIRY, EGGS, FISH, SHELLFISH Uni, fennel, parmesan, cognac, 1.5lb lobster, mire poix, herbs, vegetable stock, blonde roux, egg -old school dish dating back to France in the 1890s. Many many many people have made the dish over the years, and this is our interpretation
Korean Fried Chicken Wings $16
DAIRY, FISH, SHELLFISH, SOY Toasted sesame, scallions, sambal -Marinade: milk, GG (ginger/garlic), soy sauce, fish sauce -Wing sauce: GG, soy sauce, vinegar, rice wine, molasses, honey, ketchup, sombal -Wings are marinated for 24 hours, then floured. Wings are double fried for extra crispiness
Wiener Schnitzel $22
DAIRY, EGGS Veal, German Potato salad, lemon -tenderized veal, eggs, bread crumbs, marble potatoes, bacon, capers, mustard, dill, scallions -breaded and cooked to order in the traditional German fashion, with a shallow frying method
Burger $20
DAIRY, EGGS Caramelized onions, cheddar, bacon, pickle Brioche bun, thick sliced bacon, whole grain mustard, bread and butter dill pickles, all beef patty from John Jobaggy -Caramelized onions have 5 different kinds of onions, pickles made in house, brioche bun from Sullivan Street Bakery
Banana Coconut Pudding $6
DAIRY, EGGS Caramelized bananas, nilla wafers -AP flour, eggs, milk, heavy cream, vanilla bean, sugar, rum, banana, coconut -Pudding made in house
Finocchiona $7
Brooklyn Cured - New York City, NY -salami variety characterized by use of fennel
Salami Felino $6
Columbus Craft Meats - Hayward, CA -sweet, lightly peppery
Sobrasada $7
Charlito’s Cocina - Long Island City, NY -spreadable chorizo
Hot Sopressata $7
Brooklyn Cured - New York City, NY -more coarsely ground than salami, kind of like pepperoni taste
Saucisson Sec $8
Fabriques Delices - Hayward, CA -richer and mellower than salami, sausage
Bresaola $9
The Spotted Trotter - Atlanta, GA -air dried, salted beef, very lean
Coppa $7
Salumeria Biellese - New York City, NY -cross between prosciutto and sausage
Summer Sausage $5
River Bear - Colorado -Wagyu Beef Smoked, then spiced with strong flavors of mustard, red pepper and coriander
Soft/Bloomy: Walden from Sequatchie Cove $7
Pasteurized Cow - Tennessee Named for Walden Ridge in Tennessee’s Sequatchie Valley, this French-style cheese has a singular, buttery profile. Walden is a soft-ripened cheese with a luscious, silky paste and complex nutty, woodsy notes with a hint of mushrooms. Light and stunning, this Southern selection is a natural pairing for crisp white wines, a plate of Sliced Tanara Culatta, and a dollop of Hillside Caramelized Fig Chutney.
Soft/Bloomy: Quinby from Barn First $7
Pasteurized Goat - Vermont Quinby from Vermont’s Barn First Creamery is a pudgy Brie-style goat’s milk cheese. This intensely creamy farmstead cheese has notes of fresh milk and a light mineral essence, with a touch of traditional goat’s milk tang. Mild and sweet, this spreadable bloomy cheese is at home on any cheese board. It pairs well with fruit jams or honey like Blake Hill Preserves Lisbon Lemon with Champagne Jam or Trufflin Black Truffle Honey.
Soft/Bloomy: St. Stephan $7
Pasteurized Cow - New York Hudson Valley creamery, Four Fat Fowl, took its name from a colonial rental fee charged by the last landlord of Rensselaerswyck (what’s now Rensselaer county’), which amounted to a day’s labor, including ten to twenty bushels of wheat. Their small, bloomy rounds are delicately buttery, with hints of sun-dried wheat and sweet cream beneath its pillowy rind, making St. Stephen a true expression of local terroir. Serve with local, NY honey, fresh berries and something bubbly to drink.
Soft/Bloomy: Casatica di Bufala $6
Pasteurized Buffalo - Italy Barely restrained by its bloomy rind, this soft-ripened stracchino-style is unbelievably rich and creamy, with a plump, custardy texture. Italian water buffalo give the richest and sweetest milk of any dairy animal, but it’s rarely used for styles other than the ever-popular Mozzarella di Bufala. It creates a milky custard that sits barely restrained inside a soft and fluffy rind, a beautiful pillow of marshmallowy delight. It bite holds in a mild, delicate milkiness within its depths, a sweetness that melts across the palate. This Italian beauty loves something bubbly for a perfectly blissful union.
Soft/Stinky: Monte Enebro $8
Pasteurized Goat - Spain Made by a single producer, Rafael Baez, of Avila in Castilla y Leon, this unusual goat cheese is shaped like a log, but is said to resemble the leg of a mule. A rind composed of ash and mold means insistent flavor, more like a blue cheese than anything else. The damp, cakey, acidic paste near the rind is fierce, with unmistakable overtones of black walnut. Inside, the core remains salty, lactic, and soothing. A relatively new cheese on the scene, Monte Enebro won top goat cheese in Spain in 2003. That insistent flavor is pacified by sweeter wines made from the charming Muscat grape.
Soft/Stinky: Dream Weaver from Central Coast $8
Pasteurized Goat - California Dream Weaver is a washed rind goat’s milk cheese with a rich flavor. Central Coast Creamery designs this rare style of cheese to be soft, silky, and fluffy with a blend of roasted nuts, peach, and apricot notes. Mild and fruity, Dream Weaver makes a perfect pairing with Le Bon Magot Carrot and Fruit Conserve and a handful of Murray’s Marcona Almonds.
Semi-Firm/Earthy/Outliers: Salva Cremasco $5
Pasteurized Cow - Italy This is one cheese cube you won’t find vacuum-packed in your grocer’s fridge. A native of Northern Italy, Salva Cremasco comes from hillside farms in Lombardy. ‘Salva’, means ‘saved’, as it was traditionally made from excess milk and saved from spoiling. Surprisingly tart notes are balanced out by earthier tones within the dense, textured cubes that resemble a wet stone pulled from an ancient Roman viaduct. Under the natural rind, the paste is aromatic and bright, changing from creamy to crumbly the closer you get to the center, picking up herbal nuances as it ages in our caves. Savor a slice or two with a glass of crisp Hefeweizen or some deep Chianti.
Firm/Smooth: Quicke’s Cheddar $6
Pasteurized Cow - England Smoother and milder than many of its fellow Brits, Mrs. Quicke’s is a model of cheddared, ladylike delicacy. Murray’s selects wheels with only the moistest, creamiest pastes and for the lemony, vegetal notes that sparkle, especially with crisp apples and a spot of chutney. Forgo the spot of tea and take your cheddar melted in the middle of a rustic grilled cheese.
Firm/Smooth: Ossau Iraty $7
Pasteurized Sheep - France Said to be one of the first cheeses ever produced, this gem from Aquitaine, France has only gotten better with age. The wheels here at Murray’s are rumored to descend from those produced by Aristee, Apollo’s sheepherding son. Beneath its amber, mold-dappled rind lies an ivory paste that is both slightly granular and very rich, boasting toasted wheat aromas and nutty, grassy-sweet flavors. The unctuous sheep’s milk curds are warmed before being pressed into wheels–its resulting texture makes it a superb melter, and its pious origins (often made in by monks in the western Pyrenees) ensure the high quality of the entire cheesemaking process. Ossau stands as one of the most pairable cheeses around. Perfect for a big Bordeaux, raisiny Port, or any new world red.
Firm/Smooth: Alp Blossom $7
Raw Cow - Austria Presenting: an alpine cheese to make hay for. Inspired by its home in Western Austria’s ‘Hay Belt,’ Sennerei Huban coats this wheel in a mix of local flora, including marigold, rose petals, lavender, and chervil. This brings a slight pastoral sweetness to a cheese that is big in beefy and umami flavors, but not so overpowering that you only want a slice or two. In fact, you might find it difficult to step away from this cheese. That is, if you can find it in yourself to cut into its stunning exterior.
Firm/Smooth: Comte Forte des Rousses $6
Raw Cow - France has a creamy firmness and notes of dried fruit, almond, and hazelnut. With serious taste of place, this renowned favorite maintains a profile that reflects the mountain environment where it’s born, featuring an earthy essence punctuated with hints of citrus and spice.
Firm/Smooth: Alpha Tolman from Jasper Hill $8
Raw Cow - Vermont Alpha Tolman is made using the traditional Alpine methods of cooking and pressing the curds during cheesemaking to achieve a tight, elastic texture and robust, complex flavors. The wheels are then washed with brine to infuse them with a funky edge. Named after a philanthropic diary farmer in Greensboro, Alpha Tolman is Jasper Hill’s ode to their community. Young wheels have milky, fruit and nut flavors and a smooth mouth feel. Mature wheels are more bold and meaty with amplified butter and caramelized onion flavors carried by a rich and crystalline texture. Try pairing with a robust Ale, plummy red wine, or onion jam.
Firm/Smooth: Seascape $7
Pasteurized Goat & Cow - California Escape to the West Coast with this delectable selection from Central Coast Creamery! Made from a mix of cow and goat’s milk, this semi-hard cheese has a delicate crumble and complex depth of flavor. Bursting with a milky creaminess punctuated with notes of salted caramel, this instant crowd-pleaser has a slight tang and subtle richness. Central Coast Creamery, named for its location in California’s Paso Robles, along the central coast, has been creating small-batch cheeses sourced from local dairies since 2012. Led by husband and wife Reggie and Kellie Jones, this West Coast operation is dedicated to the craft of excellent cheeses that convey a serious taste of place.
Hard/Nutty: Paski Sir $7
Pasteurized Sheep - Croatia On an island where sheep outnumber people 5 to 1, it makes sense to make a sheep’s milk cheese. Pag, off the coast of Croatia, specializes in a savory, sheepy cheese that ages to butterscotchy perfection. Feasting on salty, seaside grass, the milk that these sheep produce is limited, but creates a rich and flavorful cheese that holds a gentle sweetness with a touch of fennel in the rind. The Croatians serve this cheese simply drizzled with good olive oil, but shave it over salads or pastas for an extra kick of salt and sweetness.
Hard/Nutty: Bianco Sardo $5
Pasteurized Sheep - Italy Easily recognizable by its rippled rind created by the baskets it is aged in, when looking for a sweeter, Italian cheese this classic is the way to go. It has a surprisingly delightful creamy mouthfeel considering its dry, firm texture that comes with up to a year of aging. With earthy, woody notes and sweet grass qualities more present than its Parimigiano cousins, the Bianco Sardo maintains a tang even though it is less salty. This is a great cheese for traditional uses like fresh grating onto pasta but we say get creative, make a pizza topped with a fresh sprinkle of olive oil to enjoy some developed flavors.
Hard/Nutty: Boerenkaas Gouda $5
Raw Cow - Holland Boer means ‘farmer’ and kaas means ‘cheese’. Seems simple - but hidden behind that straightforward name is what Gouda’s really all about; like really good chocolate, the full complexity isn’t revealed for about ten seconds after first taste. Then the intense caramel flavor bursts forth. The curds are made from raw milk and then rinsed of the acidic, watery whey before getting pressed into large, flat spherical wheels. This special treatment cuts out sharpness and allows butterscotch and cashew flavors to prevail over an 18-24 month aging period. Totally snackable, especially with beer.
Blue/Salty & Sweet: Colston Bassett Stilton $7
Pasteurized Cow - England The term ‘‘Royal Blue’’ must have come from the creation of Stilton. Invented by Elizabeth Scarbrow and first served in 1720 at the Bell Inn in Stilton, England, fame was not far behind. Made with pasteurized cows’ milk, it is ripened 3-4 months under carefully controlled cool, humid conditions. These rustic farmstead cylinders are made by Colston Basset Dairy, for Neal’s Yard Dairy. Each bite is exceptionally buttery in texture with a clean, mineral tang that you’ll never forget. Traditionally served with Tawny Port or fresh pears. We like both.
Blue/Salty & Sweet: 1924 Bleu $6
Pasteurized Cow & Sheep - France Do you remember what old school Roquefort tastes like? Of course you don’t—it achieved AOC status 95 years ago and has been made in a highly regulated fashion ever since. But before that, Roquefort was often made with mixed milk. And that’s what Mons has done with 1924 Blue, a wheel that’s made with the milk of both cow and sheep and tastes the way Roquefort traditionally did. What is that taste, exactly? In texture, it’s dense and smooth. In flavor, it’s sweetened condensed milk and light minerality up front, with a bacony finish that carries a trace of cracked black pepper. This is blue cheese the way it used to be.
Blue/Salty & Sweet: Caveman Blue $8
Pasteurized Cow - Oregon You may think that producing a half dozen award-winning blue cheeses would satisfy any self-respecting cheesemaker, but it wasn’t enough for the team at Rogue. Introduced in 2009 after years in development, this natural-rind blue just might be the best of the bunch. The key ingredient here is sustainable natural whole milk from a single herd of Brown Swiss and Holstein cows. Luscious & creamy with just the right amount of crunch, it probably won’t club you over the head and drag you back to the cave; complement the mellow spice with a sweet & fruity Icewine.
