Dinner

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Menu Subject to Change

STARTERS

Kale Caesar | reggiano, focaccia croutons, caesar dressing  | 13

Earth n Eats Baby Lettuce | pickled fennel, red onion, maple roasted sweet potato, cider dressing | 11

Arugula & Kale Salad | beets, barley, crispy shallots, pistachio, chermoula  vinaigrette |  12

Shaved Vegetable & Burrata Salad | whipped pistachio, basil, lemon | 14

Beet ’Tartare’ | pickled apples, garlic emulsion, dill, za’atar crackers | 14

Roasted Cauliflower | calabrian chilies, pistachios, tahini, dates | 13

Smoked Onion Dip | crispy garlic, scallions, potato chips | 9

Crab Deviled Eggs | by the half or the dozen | 12/20

*Artisan Cheese Plate | selection of three cheeses, candied nuts, fruit preserves, warm baguette | 14

Foie Gras Mousse | pickled fennel, brioche loaf | 12

*Wagyu Beef Tartare | vadouvan, cucumbers, garlic chips, yogurt, grilled naan | 15

Grilled Mediterranean Octopus | molé poblano, chorizo, popped amaranth | 18

 

MAINS 

Mushroom Rigatoni | moroccan black olive, fennel, ramps, pipe dreams farms goat cheese| 24

Sautéed Bronzino | spring vegetables, crab, lobster sauce | 38

Scottish Salmon | smoked carrot puree, farro risotto, asparagus, pickled carrot | 31

Herb Marinated Swordfish | red wine braised lentils, pearl onions, maple bacon, muscatel vinaigrette | 29

Seared Scallops | black garlic & chickpea puree, couscous, green chickpeas, romesco verde | 36

*Maple Brined Pork Chop | baked sea island red peas, pickled cabbage, bbq glaze | 37

*12oz Painted Hills Angus Ribeye | crème fraiche mashed potatoes, broccoli rabe, onion jus | 44

Milk Braised Pork Ragu | pappardelle, spring peas, pecorino | 25

Fried Amish Chicken Thighs | buckwheat spaetzle, mustard greens, miso chicken jus | 27

Roasted Petite Roast Chicken | chicken & ramp dumplings, mushrooms, confit potatoes, truffle sauce | 26

 

SIDES

Duck Fat Confit Potatoes | red onion, green olive, aji amarillo-peanut pesto, cilantro | 9

Curry Braised Collard Greens | crispy shallots, cilantro, chili oil | 8

Grilled Asparagus | mint, harissa, ramp hollandaise | 9

Cheesy Geechie Boy Grits | smoked cheddar, crème fraiche | 8

Six Cheese Mac & Cheese | herb cheese crust | 8

                                                      

 

Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Miranda Rosenfelt, Rachant Baker, Danny Chavez
18% service charge will be added to parties of 6 or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.