Dinner

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Menu Subject to Change

STARTERS

Tomato & Watermelon Salad | burrata, avocado, mint, muscatel dressing  | 14

Little Gem Lettuce | reggiano, focaccia croutons, caesar dressing  | 12

Earth n Eats Baby Lettuce | quinoa, pickled green beans, radish, thai basil-lemon dressing | 11

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

Ahi Tuna Cruda | pineapple curd, avocado, achiote vinaigrette, taro chips | 18

Grilled Mediterranean Octopus | mole poblano, chorizo, popped amaranth | 18

Crab Deviled Eggs | by the half or the dozen | 12/20

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

Foie Gras Mousse | summer truffle, pickled fennel, brioche loaf | 12

 

MAINS 

Smoked Paprika Rigatoni | sweet corn soffritto, baby tomatoes, black garlic butter, cotija cheese| 24

Sautéed Bronzino | shrimp, mussels, potatoes, sundried tomatoes, olives, fennel-tomato broth | 38

Alaskan Sockeye Salmon | tomato puree, white beans, kale, green tomato chutney | 31

Seared Scallops | cauliflower, baby gold beets, spinach, molé verde | 36

*Maple Brined Pork Chop | baked sea island red peas, pickled cabbage, bbq glaze | 37

*Achiote Rubbed Strip Steak | guajillo grits, beef fat onions, sweet corn, tomatillo-avocado salsa| 44

Fried Amish Chicken Thighs | crème fraiche mashed potatoes, foie gras & chicken gravy| 26

Lamb Merguez Ragu| house spaghetti, arugula, hazelnut & pistachio dukkah | 26

 

SIDES

Cream Corn | preserved lemon, scallions, aleppo pepper | 8

Curry Braised Collard Greens | crispy shallots, cilantro, chili oil | 8

Cheesy Geechie Boy Grits | smoked cheddar, crème fraiche | 8

Six Cheese Mac & Cheese | herb cheese crust | 8

                                                      

 

Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Miranda Rosenfelt, Rachant Baker, Danny Chavez
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.