Dinner
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.
