Dinner
Our menus are structured around the seasonality of our region and like our region they are dynamic and will vary not only from evening to evening but, often, within the course of an evening’s service. We are happy to accommodate any dietary restrictions or allergies–please just let us know of any at the time of your reservation or when you are speaking with your server.
RAW*
- Oysters -East & West Coast Varietals MKT
- Tuna Crudo – green caesar, salsa verde, smoked tomatoes 18
STARTERS
- Squash – mock mole, sunflower seed, benne 16
- Pork Pate – pickles, baguette 16
- Trotter Toast – chicken liver mousse, dates, aspic 16
- Red Rice Balls – green goddess 12
- Root Vegetables – beets, carrot, farro 16
- Chicories – grilled radicchio, winter citrus, pecans 18
ENTREES
- Sweet Potato – swiss chard, coconut milk, apple 32
- Middlins – scallop, shrimp, green garlic 42
- Quail – cornbread, madeira, turnips
- Lamb – sugar snap pea, preserved lemon, mushroom 42
- Grouper – blacked eyed peas, bok choy, ham broth 42
FOR THE TABLE
- Mashed Potatoes – black pepper, butter 8
- Smoked Collards – onion, pepper vinegar 10
- Whole Grilled Fish – braised fennel, meyer lemon, salsa verde MKT
- Chicken Country Captain – tomato, sourdough trencher, almond 54
- Dry Aged Ribeye – $4 per ounce