Dinner

Updated November 3, 2016

RAW BAR (varies nightly)

  • eld inlet, washington 3.50
  • hama hama, washington 3.50
  • chatham select, massachusetts 3.00
  • harris neck, georgia 2.25

STARTERS

  • benne seed avocado – ancho chili, dates, orange blossom water 8
  • red leaf lettuces – anchovies, parmesan, sherry vinegar 12
  • coffee roasted beets – ricotta, pistachio, turnip greens 10
  • red pea pancakes with cracklin’ – whipped lard, pork stock, parsley 10
  • crudité & lettuces – cauliflower, broccoli, french onion dressing 12
  • fried mullet with a dressed egg – zucchini, capers, mint 12

middles

  • country pasta – braised pork shoulder, white wine, parmesan 14
  • dirty duck rice – duck liver, farro verde, brandy 16
  • stuffed cherrystone clams – breadcrumbs, garlic, parsley 10
  • slow-cooked lamb roti – habanero peppers, farmer’s cheese, cilantro 14
  • carolina gold rice middlin’ – shrimp, apple-smoked bacon, chicken broth 14
  • bison meatballs – yogurt, pork fat, zaatar spice 10

mains

  • roasted yardbird – orange zest, chow chow, potato puree 30
  • whole fire-roasted fish – charred orange, bay leaf MKT
  • ribeye for two – 28 day aged, compound butter, lemon MKT
  • grilled pork chop – cabbage, sautéed onion, onion jam 30
  • seared golden tile – castelvetrano olives, mussels, fennel, leeks 36
  • honey glazed duck breast – farro verde, rainbow carrots, pickled mustard seeds 34

sides to share

  • grits & gravy – fried onions, herbs, beef livers  8
  • smoked collards – serrano chili, maldon salt 8
  • smashed new potato – brewer’s yeast, sour cream, scallion 8
  • rutabagas & harissa – brown butter, parsley, chives 8