Ruffian

Seasonal Natural‑Wine Flights & By‑the‑Glass Selections

Rotating flights and by‑the‑glass pours from Eastern and Central Europe, including orange, sparkling, rosé, white and red wines categorized with playful, evocative labels.

Braised Fennel

Slow-braised fennel with kosho aioli and red pepper puree, a signature vegetable-forward dish

Charred Octopus with Spicy Mole

A large tentacle charred to snap on the outside yet tender inside, served over a dark, spicy mole that begs to be savored.

Curried Carrots

Carrots coated in spices and herbs, served over a thick, rich carrot purée that elevates the vegetable beyond expectation.

Roasted Carrots

Roasted carrots with ginger labneh and honeycomb — a sweet-savory vegetable masterpiece

Four-Course Tasting Menu

Chef's seasonal vegetarian tasting menu with wine pairing option

Corn Soup with Curry

A rich, slightly spicy corn soup with curry and herbs that’s surprisingly satisfying for a wine‑bar small plate.

Orange Wine by the Glass

Selection from 35+ skin-contact wines, primarily from Austria and Eastern Europe

Tartine with Smoked Ricotta, Pistachios & Bacon

Thick whole‑wheat bread topped with smoky ricotta, crunchy pistachios, and bacon—campfire‑like depth in every bite.

Seasonal Vegetable Plate

Rotating seasonal vegetables prepared with Mediterranean and Eastern European techniques

Khachapuri

Cabbage Rolls

Seared Pork With Radicchio