TÊte Charcuterie - Menu complet

house specialty, our namesake inspiration.

sprouted lentil hummus, yogurt, pickled dates, kale croquant.

Vadouvan, asian pear, yuzu, aji amarillo vinaigrette

'aloo gobi ' custard, lime pickle, cauliflower cous-cous, mint, papadum.

pistachio, coriander, white wine.

Shredded carrots, charred calamansi, roasted peanuts, thai basil

Charred maitake, white miso-chinese mustard condiment, tokyo scallion

Proudly sourced from local farms. Served with fig jam walnut-raisin bread

braised beef short ribs, leeks, roasted carrots, black pepper.

pork loin, clove, all spice.

maple cured duck leg, fig, thyme.

chinese mustard-miso aioli, toasted sesame.

truffle red wine, winter spice.

smoked ketchup, egg yolk jam, mushroom 'escabeche ', mustard blossom.

horseradish whipped feta, fall chicories, hazelnut-cider vinaigrette.

Shaved fennel, castelvetrano olives, calabrian chili, pistachio

black pepper, garlic, rosemary.

kapusta, potato goat cheese pierogi, dill.

quince, fall radish, brown butter.

collection of seasonal vegetables, fruits, herbs and flowers from our farmers.

Chef's selection of house cured salumis pates. Served with b b pickles, house mustard, country bread

beef cheek 'en daube ', potato espuma, rutabaga, trumpet mushrooms.

chef's charcuterie selection with bread butter pickles whole grain mustard.

pork, pistachio, cassis paris mushrooms.

fennel sausage roasted pepperonata, three sisters polenta, bagna cauda, basil.

quince, brussel sprouts, sage.

red cabbage marmalade, caramelized parsnip puree, pomegranate jus.

chicken liver, pork, cognac.

red wine, quatre épice, black pepper.

Fried garlic, shabazi spice, fermented black bean aioli

garlic dried shrimp fried rice, epiphany farm egg confit, red chili jam.

Aged white cheddar, deli pickles, dijonnaise, brioche bun

Chicken, duck egg, avocado, pickled bean sprouts, carrot kimchi, spicy soy-ginger vinaigrette

Garlic-dried shrimp fried rice, red chili marmalade, swing belly egg confit

Roasted apples, blue cheese, chicories, candied walnuts, cepa vieja vinaigrette

Slagel farm fresh ham, everton gruyere, salted butter, baguette

Truffle butter, lardo, togarashi

'Aloo gobi ' custard, lime pickle, cauliflower cous-cous, papadum

Oven roasted tomatoes, spicy puttanesca, ricotta salata

Beef heart bolognese, pig blood, black truffle, parmesan

Hedgehog mushrooms, coffee lentils, belgian endive, mustard seed

Vidalia onion, capers, parsley

pork belly, black pepper, thyme.

lamb leg, paprika, cardamom, ginger, cinnamon.

Arabiatta pomadoro, smoked mozzarella, giardinara, bolillo bread

fennel seed, fennel pollen, chianti.