Swift’s Attic

DINNER / Bar Snacks
 
(1 per 2 guests)
 
Market pickles $5
Kimchi Tasting $5
Housemade spiced “Beer nuts” $5
Old World olives $5
Blistered shishitos, Garrotxa cheese, Banyuls vinegar $6
Charred edamame, chili oil, pop rocks $5
Kennebec frites $5
 

DINNER / Plates

Antonelli’s Cheese $14
housemade condiments

Roasted radicchio $11
arugula, Idiazabal cheese, oregano

Grilled kale “Caesar”$13
rye, crispy sardine

Sunchoke & Fennel $12
riesling vinegar, sunny side Peeler farm egg, pistou

Cobia crudo $14
kale “frickles,” gremolata, grapefruit gastrique

Raw Maine diver scallop tiradito $14
cucumber, aji amarillo, Hawaiian red salt

Squid “fries” $12
roasted garlic aioli, charred lemon, herb salad

Idaho Rainbow trout $14
leek & radish broth, sun dried tomato tapenade

Black mussels $15
pea shoots, smoked carrot broth

Pulpito estofado $15
braised baby octopi ragout, housemade antelope chorizo, Corona beans, yellow pepper preserves

Peeler farm’s fried chicken meatball “tsukune” $10
pickled ginger, nori sauce

Lockhart quail $15
golden raisin rum butter, Anna Mary’s hot water “cornbread”

Crispy twice cooked duck wings $10
black bean glaze, kaffir chili sauce

Foie gras & Niman pork belly bahn minis $16

House tater tot “Swiftine” $12
smoked ham hock, Dos Lunas queso fresco, Big Daddy gravy

Flatbread $15
oxtail, mushroom conserva, Valdeon blue cheese

Warm Niman Ranch pork cheeks $11
fig, mustard, sourdough toast

Broken Arrow Ranch venison kabob $18
red curry, cucumber salad, grilled bread

DINNER / Desserts

Foie “PBJ“ $7
Popcorn & a Movie $7
Chocolate 6 ways $7
Lemon panna cotta, beet sorbet, hazelnut, thyme bomb $7
The Randy WatsonHanger One Chipotle, Trader Vics chocolate liqeur, Mathilde Franboise, Cream $10