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The menu
Written every Tuesday, cooked all week
One menu a night — a start, a main, and bread from the back room, cooked over oak. This is this week’s, as it stands tonight; it changes when the farms say so, not when we get bored.
The Copper Ladle — Winter menu
Supper, while the light lasts
The menu is written every Tuesday from what the farms bring Monday. This is this week’s — it will not survive the weekend.
To start
Whipped ricotta with hot honey
14
Grilled sourdough, thyme, cracked pepper
Leek & potato soup
11
Chive oil, brown butter croutons
Roasted beet & walnut salad
13
Whipped goat cheese, sherry vinegar
Crispy oyster mushrooms
15
Garlic aioli, lemon, parsley
Mains
Braised short rib
29
Parsnip purée, gremolata, its own jus
Pan-roasted trout
27
Brown butter, almonds, charred lemon
Wild mushroom risotto
23
Aged parmesan, thyme oil, crispy sage
Half chicken, pan jus
26
Crushed potatoes, wilted greens
Reservations
Tonight’s menu is already written.
Twenty-eight seats, one menu a night, and a kitchen that cooks over wood. Book ahead for weekends — the bar keeps two stools for walk-ins every night we serve.
Parties of seven or more — call us and we will set the long table.