Leading in to Thursday's opening, chef-partner Thomas McNaughton and chef de cuisine Michael Gaines are ready to release the opening menu, which Eater brings to you now in all its pre-opening glory. As promised, the plates are far more protein-centric than what McNaughton has made made his name with at Flour + Water down the way. Clearly, effort was made to keep everything under $30, despite the refined nature of the food. Ingredients like goat’s whey, nettle ragu, and salted true cod are sure to draw the critic and industry types, while things like poached hen with young potatoes will please less adventurous diners. The full reveal awaits on the next page.