• Restaurant Hours: Sunday, Monday & Wednesday: 5pm - 11pm | Thursday - Saturday: 5pm - 1am

BUILT ON HERITAGE
THE FOOD

Our Philosophy

We are the evolution of American Cuisine. The Old World colliding with the New in an amazing way. Cookery based upon techniques that date back as early as the 18th century reinvented in a modern manner. America the melting pot of many cultures and great ingredients. The Menu will feature signature items at all times, based upon seasonality, with the ability to highlight dishes on a rotating weekly basis.

Our plates are meant to be shared with friends, an experience of variety, food taking you to somewhere you know, but places you’ve never been.

Book your Sparrow + Wolf reservation on Resy

CURED & RAW

LAMB

Tartare, Sesame, Apple and Walnut, Warm Battura Bread

HAMACHI

Miso Shmaltz, Meyer Lemon, Grilled Scallion, Lychee & Buckwheat

CULATELLO HAM

Grilled Sourdough & Pickled Vegetables

SIX (6) OF TODAY’S OYSTERS

Wood Roasted Pineapple, Mignonette, Cucumber Yuzu & Lemon Peel

CHARCUTERIE

Served with Grilled Bread, Seasonal Pickles & Mustard

Selection of 2, 3 or The Full Monty

BENTO BOX
A three tier selection of premium oysters, shellfish, cured meats, terrines & seasonal condiments
SHARING IS... UP TO YOU

HEARTH BAKED BREAD

Cultured Butter & Sea Salt

ARTICHOKE

White Bean Hummus, Charred Tomatillo, Mortared Herbs, Pine Nuts & Arugula

FARM EGG

Wood Roasted and Pickled Asparagus & Caramelized Feta

CHINATOWN CLAMS CASINO

Lap Cheong, Shiitake Mushroom & Uni Hollandaise

COAL ROASTED BEETS & ENDIVE

Pea Shoots, Oro Blanco, Shaved Fennel, Sheeps Milk Blue & Bird Seed

MARKET SALAD

Mixed Bibb Lettuce, Woodpecker Spinach, Finocchiona Salame & Warm Chickpea Vinaigrette

BUTCHER WINGS

Burnt Tomato & Nduja Vinaigrette

ARGENTINIAN RED SHRIMP

Cascabel Chile Butter, Samphire, Cilantro & Lime

BEEF CHEEK & BONE MARROW DUMPLING

Green Onion Emulsion

SWEETBREADS

Grilled Romaine Hearts, Smoked Bacon, English Peas & Fond Blanc

HALIBUT

Alabama White BBQ & Citrus Confit

CREEKSTONE FARMS BEEF SKEWER

Sweet & Sour Chickpea Relish, Vadouvan Crepe & Smoked Tallow Butter

UDON

Lamb Ragu, Taggiasche Olives & Mint

PORK SHOULDER

Hoisin Milk Stout Glaze, Snow Pea, Black Garlic & Crushed Peanuts

CAMPFIRE DUCK

Hudson Valley Farms Duck Breast and Foie Gras, Wood Ear Mushroom, Salted Cucumber and Plum & Duck Bone Broth

CHEF'S TABLE

A multiple course, large format feast that rotates weekly. Please book your seats at:

IT'S 5 O'CLOCK SOMEWHERE

ADULT BEVERAGES

BY THE BOTTLE

BUBBLES

  • Gruet Sauvage Gruet Blanc de Blanc – New Mexico
  • Innocent Bystander Pink Moscato – Australia
  • Ruinart Blanc de Blanc – France

WHITE

  • Covidae Mirth Chardonnay – Pacific Northwest
  • Margerum Klickitat – Pinot Gris – Washington
  • Herman Story Tomboy Viognier – Santa Barbara
  • Sagard Handwerk Gruner Vetliner – Austria
  • Castillo Perelada Nomes Garnatxa Blanco – Spain
  • Von Winning Winnings Riesling – Pfalz

RED

  • Charles Smith The Velvet Devil Merlot – Washington St.
  • Chronic Cellars Suite Petite Petite Syrah – Paso Robles
  • Linne Calodo Overthinker GSM – Paso Robles
  • Dave Phinney Locations AR Malbec/Cab – Mendoza Argentina
  • Murphy-Goode Pinot Noir – California
  • Austin Hope Troublemaker Red Blend – Paso Robles
  • Castillo Perelada GR-174 Priorat – Spain
  • Herman Story Late Bloomer Grenache – Paso Robles
  • Resolute Cabernet Sauvignon – St. Helena
  • Lampoc Wine Company Pinot Noir Sta. – Rita Hills

AFTER DINNER CART
A rotating selection of fun & exciting libations to sip on after your meal
LIBATIONS

GET OFF MY LAWN

  • Camus VS Cognac, Amari Blend, Maple, Cherry & Cedar Bitters

SPRING MOUNTAIN SOUR

  • Suntory Toki Whiskey, Yuzu and Plum Wine & Beet Foam

LEAD A NORSE TO WATER

  • Krogstad Aquavit, Aperol, Lime & Apple Vinegar

WHERE THERE'S SMOKE

  • Pork-fat washed Del Maguey Vida Mezcal, Spicy Tomatillo, Pineapple, Bay Leaf & Lime

HAVE KNIVES, WILL TRAVEL

  • Rittenhouse Rye, Calvados, Demerara, Cherry Bark Vanilla & Angostura Bitters

MODEL T

  • Ford’s Gin, Aloe, Black Pepper, Cucumber & Cardamom

LIEUTENANT DANGLE

  • Knockmore Irish Whiskey, Don Q Spiced Rum, Carrot Juice, Coconut & Ginger

JUMP THE SHARK

  • Plantation Pineapple Rum, Peanut-Infused Bourbon, Banana, Lime & Mint

BY THE GLASS

BUBBLES

  • Sauvage Gruet Blanc de Blanc – New Mexico
  • Innocent Bystander Pink Moscato – Australia

WHITE

  • Mirth Chardonnay – Pacific Northwest
  • Klickitat Pinot Gris – Washington
  • Handwerk Gruner – Austria

RED

  • Charles Smith Velvet Devil Merlot – Washington St.
  • Troublemaker GSM – Paso Robles
  • Locations AR Malbec/Cab – Mendoza Argentina
  • Suite Petite Petite Syrah – Paso Robles
  • Murphey Good Pinot Noir – California
  • Charles Smith Vino Rose – Washington

BOTTLES & BOMBERS

  • Founders Curmudgeon – Old Ale
  • Garage Project – Chile, Mint & Mango IPA
  • Jolly Pumpkin Calabazas Blanca – Witbier
  • Stillwater Artisanal Xtra Dry – Saison
  • Off Color Apex Predator – Farmhouse
  • Moody Tongue – Shave Black Truffle Pilsner
  • Wild Beer Sleeping Lemons – Gose
  • Coedo Shikkoku – Black Lager
  • Aecht Schlenkerla Rauchbiermarzen – Smoked Bier
  • Ninkasi Vanilla Oatis – Vanilla Stout

DRAFT BEER

  • Stone Tangerine Express IPA
  • Tenaya Creek God of Thunder Baltic Porter
  • Kiuchi Hitachino Nest White Ale
  • Firestone Pivo Pils

WHAT DAY IS IT? IT'S CHEAT DAY

AFTER DINNER

DESSERTS

TRES LECHES

Vanilla Bean, Orange & Cocoa Nib Crunch

CHEESE PLATE

House Preservatives, Raw Honey & Grilled Bread

BLACK SESAME CREPE

Cherry Yuzu Marmalade & Whipped Cream

CALAMANSI TART

Vanilla Merengue & Blueberry

AFTER DINNER SIPS

WHISTLE PIG RYE | 10 YEAR

MARS IWAI JAPANESE WHISKEY

KAVALAN EX-BOURBON CASK

GLENMORANGIE NECTAR D’ OR

HENNESSY VS

HENNESSY PRIVILEGE

AMARO MONTENEGRO

AMARO AVERNA

AMARO NONINO

AMARO ZUCCA

AMARO RAMAZZOTTI

LUSTAU PEDRO XIMENEZ

LUSTAU OLLO ROSSO

TAYLOR FLADGATE TAWNY

FONSECCA BIN 27 PORT