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