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Dinner

Updated November 3, 2016

RAW BAR (varies nightly)

  • spencer cove, washington 3.50
  • aunt dotty, massachusetts 3.25
  • ichabod, massachusetts 3.25
  • skip row, massachusetts 3.25
  • shrimp salad – parsley, celery 10

STARTERS

  • benne seed avocado – ancho chili, dates, orange blossom water 8
  • dandelion greens salad – roasted squash, toasted pecans, red wine 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-smoke bacon, chicken broth 14
  • bison meatballs – yogurt, pork fat, zaatar spice 10

mains

  • roasted yardbird – orange zest, chow chow, potato puree 28
  • 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
  • fisherman’s stew – tomato, saffron, garlicky mayo toast 30
  • seared duck breast – butternut squash purée, radishes, muscadine grapes 36

sides to share

  • butternut squash – sorghum, cayenne, butter 8
  • sautéed greens – garlic, red pepper flakes, olive oil 7
  • smashed new potato – brewer’s yeast, sour cream, scallion 8
  • lentils – green tomato, tzatziki, zaatar 8