Dinner

Updated May 24, 2017

RAW BAR (varies nightly)

  • sea cow, washington 3.50
  • olympia, washington 3.25
  • island creek,  massachusetts 3.00
  • crudo – chile d’árbol, opal basil, lemon 16

STARTERS

  • crab & coconut – coconut, serrano chili, peanuts, botarga 15
  • cucumber gazpacho – pecans, brown rice, herbs 8
  • grilled shrimp – butter bean, onion, arugula 10
  • tomatoes – basil, cream cheese, anchovy 8
  • beets – yogurt dressing, garlic, herbs 12
  • hummus – veggies, chickpeas, benne seed, radishes 12

middles

  • country pasta – pork ragu, fennel, bucatini 16
  • foie and grits – geechie boy grits, figs 16
  • smoky & spicy quail – heirloom tomato, crispy croutons, garlic 15
  • fried eggplant – panko, farmers cheese, honey 12
  • seafood middlin – sapelo clams, squid, fine herbs, arugula puree 15
  • carolina gold rice – sea island red peas, herbs, watercress 12

mains

  • roasted yardbird – jalapeno, chow chow, potato puree 28
  • whole fire-roasted trout – tomato, dill, horseradish 36
  • ribeye for two – 28 day aged, compound butter, lemon MKT
  • crispy coppa – herbs, ricotta, walnuts, sourdough trencher 30
  • day boat catch – dried shrimp, artichoke, corn 36
  • braised lamb shoulder – kanni spice, crispy potatoes, herb salad 34

sides to share

  • creamed corn – chowder butter, cream 8
  • summer peas & beans – oyster mushrooms, shallots 8
  • smashed new potato – brewer’s yeast, sour cream, scallion 8
  • summer squash casserole – basil, butter, cheddar, spring garlic 8