Public Kitchen And Bar

Oysters

East Coast oysters with mignonette, hot sauce and lemon

Gulf Shrimp

Sauteed Gulf shrimp with tomato and persillade butter

Salmon

T&J's smoked salmon on crispy potato rosti with chive sour cream

Scallops

Pan seared Digby Bay scallops with a green pea puree, sauteed organic mushrooms and a fresh herb salad.

Potted Foie Gras Pate

Foie gras and chicken liver pate with house pickles and Sherry gastrique. Served with crostini

Eggplant Crostini

Caramelized eggplant crostini with feta, crispy fried onions and tahini sauce

Arugula Salad

Arugula salad with goat cheese, red onion, walnuts, house bacon in a roasted red pepper and lime vinaigrette

Mussels

East coast mussels with shaved fennel, diced Serrano ham, white wine and shrimp broth

Pork and Duck rillette

Pork and duck rillette with dried apricots served with house made pickles, mustard and crostini

Patatas bravas

Fried potatoes with spicy pickled vegetables and aged cheddar fondue

Beef Tartare

served with pickled red onion, red wine reduction and fried capers

Short Ribs

Slow braised short ribs over a black bean puree with a rich tomato and red wine jus

Smoked Rainbow Trout

House hot smoked rainbow trout salad with orange pickled fennel, watermelon radish, pecans, sour cream vinaigrette

Salt Cod

Crostini of salt cod brandade, Manchego cheese and Spanish anchovies

Ham and Sausage

Crostini of Serrano ham and Morcilla sausage with celeriac and apple slaw

Cheese Tasting

changes more often than we can keep track of but it's always delicious!

Stuffed Peppers

Roasted Piquillo peppers stuffed with traditional tamal corn filling and baked with chili sauce, manchego cheese and topped with fresh tomato salsa