Comune Restaurant

citrus, herbs, evoo

fried chili, lime leaf, served warm

pickled vegetables from seasons past and present

chili-cilantro glaze, puffed rice, garlic chive

sudachi, basil oil, radish, celery, fresh herbs, pink peppercorns

cured egg yolk, herbs, evoo*

house-made, salsa verde caponata

assorted, laurel valley gruyere, tomato oil, sage*

greens, pickled carrot, toasted cashew, lime leaf vinaigrette, crispy shallot

saffron, date, scallion, zhug

roasted squash, chickpea, greens, pepita, cashew, mustard oil

bibb, tare, isan, toasted peanut, cilantro, lime

black garlic, hominy, poblano, salsa macha, creme fraiche

cavatelli, cherry tomato, garlic, rosemary

daikon ribbon, fried garlic, thai chili, rotating banchan

rotating selection of house-made sorbets

coconut-coffee whip, orange zest, maldon, seeds

ohio maple syrup, brown sugar, ras el hanut

pecans, maldon, served warm

seedlip garden, maccabeo, lemon, mint

gin, roasted lemon-rosemary syrup, cidre de fouesnant, acid

cognac, curaçao, madeira, lemon, luxardo, chocolate dust

iron amaro, chicory, sumac, lemon, aperol, soda

rye whiskey, sweet vermouth, mole, vegan flip

tequila, nigori sake, black rice horchata syrup

parsons north brewing, mexican lager, 4.8%

rhinegeist, truth, ipa, 7.2%

pretentious barrel house, rotating

parsons north brewing, american stout, 6.5%

rotating selection

curry, acid, bitter melon, tamarind, ginger

charred beets, lemon, lavender

cinchona bark, lemongrass, grapefruit

seasonal draft offerings from Lapp it Up

ginger ale / grapefruit

seasonal offerings from One Line Coffee

black / green / herbal blend

black / green

albarino (OR)

verdejo / viura (ES)

sylvaner, 1L (FR)

rkatsiteli-mtsvane (GE)

grenache gris / carignan / mourvedre (FR)

zweigelt / st. laurent (FR)

carignan (FR)

sangiovese (CA)

trousseau (CA)

merlot, (FR)

grenache / syrah / carignan (FR)

nerello mascalese (IT)

cabernet sauvignon (CA)

nebbiolo (IT)

chardonnay (FR)

pinot noir / chardonnay (FR)

valdiguie (CA)

field blend (MD)

toasted almonds, lemon (FR)

rhubarb, watermelon, rose petals (MD)

cherries, minerals, pepper (FR)

rotating selection of ales, pilsners, kolsches

rotating selection of ips's

rotating selection of sour beers

seasonal offerings from Lapp It Up

curry, acid, bitter melon, tamarind, ginger

pumpkin, ginger, cinnamon, clove, nutmeg

cinchona bark, lemongrass, grapefruit

citrus, herbs, evoo

fried chili, lime leaf, severed warm

pickled vegetables from seasons past and present

assorted, laurel valley cora cheese, tomato oil, sage*

house-made, served with double olive oil