Menu·Food
Menu developed by Chef Mike Cameranno (Subourbon member) and Sous Chef Mark Jenkins.
Light bites and shareable dips to start.
sweet curry
rosemary, preserved lemon, olive oil
orange, black pepper, sea salt
smoked bacon salt
house chips
chili crunch, daikon, scallion, puffed nori–rice crisps
Cured, pickled, and from the larder.
cured meats, artisanal cheeses, accompaniments
confit tomatoes, prosciutto, truffle honey, arugula, crostini
raspberry mostarda, pickled mustard seeds, crostini
Shareable small plates for the table.
roasted garlic aioli
white truffle, aged parmigiano, chili flakes, truffle salt
togarashi spiced sausage, jammy yolk, herbed crème fraîche
mushroom bechamel, manchego, piquillo aioli
bacon-wrapped, chorizo, maple–dijon
Heartier shareables and mains.
steamed bun, shiitake, spicy pickles, black garlic aioli, micro cilantro
crispy thigh “nuggets”, lemon, red yuzu kosho aioli
sweet lump crab, cajun spice, panko crust, remoulade aioli
48-hour sous vide, guava BBQ, green yuzu kosho
miso–bourbon, shallot crumble, spicy mustard
american cheese, pickles, onion, guild sauce, toasted brioche
Desserts and sweet finishes.
butterscotch, caramelized crust, maldon salt
spiced pizzelle cookie, dark chocolate, toasted amaro marshmallow
