Dinner

(menu is subject to change according to season and availability)

Raw Bar

• Blue Pool, Washington 3.5
• Skok Sweet, Washington 3.5
• E. L. McIntosh, Georgia 3
• Mount Desert, Maine 3

PANTRY

• Sunflower Seed Hummus- cauliflower, chimichurri, benne 12
• Sweet Potato Bisque- creme fraiche, mint, chili de arbol 14
• Pork Pate- pickled watermelon rind, dijon, sourdough 12
• Country Pasta- bucatini, confit pork, farm egg yolk 20

WATER

• Smoked Mackerel & Potato- egg sauce, fingerling potato, rye crouton 14
• Middlin- Carolina gold rice grits, red shrimp 22
• Tilefish- fume blanc, lettuce, oyster 36
• Sheepshead- chow chow, lemon, jalapeno 38

Dirt

• Mustard Green Salad- Radishes, anchovy vinaigrette, parm 12
• Beets- ricotta, chia seed, pecans 16
• Roasted Squash- brown butter, hollandaise, sage 12
• Smoked Collards- trifecta, maldon, apple cider vinegar 12
• Grilled Mushrooms- oyster & shiitake mushroom, freekeh, ginger 20

PASTURE

• Grilled Beef Tongue- tonnato, Jimmy Nardello peppers 18
• Smothered Quail- blackening spice, creole sauce, grit cake 18
• Beef Short Ribs- ground nut, rutabaga, cilantro 36
• Yard Bird- braised greens, roasted garlic, trencher 32
• Ribeye for Two- 28 day dry aged, GH’s herb butter, lemon MKT