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*Artisan Cheese Board    14
selection of three cheeses, candied nuts, fruit preserves, warm baguette

Crab Deviled Eggs    12/20
by the half or dozen

Bourbon Chicken Liver Mousse  9
pickled fennel, brioche loaf

Roasted Cauliflower  13                                                                                                          calabrian chilies, pistachios, tahini, dates, mint

Romaine & Kale Salad    13
reggiano, croutons, caesar dressing
add spanish anchovies   2

Earth n Eats Baby Lettuce    11
pickled fennel, red onion, maple roasted sweet potato, cider dressing

Arugula & Kale Salad 12                                                                                                        beets, barley, crispy shallots, pistachio, chermoula vinaigrette

Smoked Onion Dip 9
crispy garlic, scallions, potato chips

*Wagyu Beef Tartare   15
vadouvan, cucumbers, garlic chips, yogurt, grilled naan

Fennel Cured Coppa  10
apple jam, horseradish, arugula, pickled onion, saba

Chicken & Quail Terrine  9                                                                                                      baby herb salad, pickled mustard seeds


*Maple Brined Pork Loin & Smoked Sausage   35
baked sea island red peas, pickled cabbage, bbq glaze

*Scottish Salmon    31
parmesan spaetzle, mushrooms, herb & onion soubise

Sauteed Bronzino   35
spiced smoked sausage & crab stew, baby potatoes, sorrel

Fried Amish Chicken Thighs   27
white cheddar mashed potatoes, whisky barbecue jus

Seared Scallops   36
saffron turnips, carrots, glazed fennel, parsnip-apple puree, sumac onions

*Moulard Duck Breast  35
black chickpeas, confit leg, watercress, saba

Mixed Mushroom Gnocchi 24
cauliflower puree, caramelized fennel, crispy shallots, vegetable demi

*12oz Painted Hills Angus Ribeye   44
potato croquettes, baby carrots, romesco

Braised Lamb Shank  39                                                                                                sweet potato & merguez hash, arugula, black olive, harissa


Spaghetti Squash 9 sage, bacon, roast garlic, parmesan, calabrian chilies
Duck Fat Confit Potatoes 9 maple bacon, caramelized onions, smoked onion cream
Curry Braised Collard Greens 8 crispy shallots, cilantro, chili oil
6 Cheese Mac & Cheese  8 herb cheese crust                                                                                                        Cheesy Geechie Boy Grits  8 smoked cheddar, crème fraiche, pickled ramps                                                          


Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Danny Chavez, Miranda Rosenfelt
18% service charge will be added to parties of 6 or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.