Dinner

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Menu Subject to Change

STARTERS

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

Crab Deviled Eggs    12/20
by the half or dozen

Foie Gras Mousse  12
pickled fennel, brioche loaf

Roasted Cauliflower  13                                                                                                          calabrian chilies, pistachios, tahini, dates

Kale Salad    13
reggiano, focaccia croutons, caesar dressing
add spanish anchovies   2

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

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

Smoked Onion Dip 9
crispy garlic, scallions, potato chips

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

Chicken & Quail Terrine  9                                                                                                      baby herb salad, pickled mustard seeds

MAINS

*Maple Brined Pork Loin & Smoked Sausage   35
baked sea island red peas, pickled cabbage, bbq glaze

*Scottish Salmon    31
parmesan spaetzle, mushrooms, herb & onion soubise

Sauteed Bronzino   35
spiced smoked sausage & crab stew, baby potatoes, sorrel

Fried Amish Chicken Thighs   27
white cheddar mashed potatoes, whisky barbecue jus

Seared Scallops   36
saffron turnips, carrots, glazed fennel, parsnip-apple puree, sumac onions

*Moulard Duck Breast  35
black chickpeas, confit leg, watercress, saba

Mushroom & Butternut Squash Ragu 24
rigatoni, arugula, piment d’espellette, farmer’s cheese

*12oz Painted Hills Angus Ribeye   44
potato croquettes, baby carrots, romesco

Braised Lamb Shank  39                                                                                                sweet potato & merguez hash, arugula, black olive, harissa

SHARE  

Duck Fat Confit Potatoes 9 red onion, green olive, aji amarillo-peanut pesto, cilantro
Curry Braised Collard Greens 8 crispy shallots, cilantro, chili oil
6 Cheese Mac & Cheese  8 herb cheese crust                                                                                                        Cheesy Geechie Boy Grits  8 smoked cheddar, crème fraiche, pickled ramps                                                          

 

Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Danny Chavez, Miranda Rosenfelt
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.