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FINE DINING MENU

• Wednesday, 4/2 - Saturday, 4/4 5:00-7.30p CURBSIDE PICKUP ONLY! •

• Starters •

  • Beet Salad

    $ 13.00

    Roasted with Orange, Radish, Fennel, Chives, Preserved Lemon, Goat Cheese and Chive Oi

  • Tostada

    $ 14.00

    Braised Pork with fresh made tortilla, Goat Cheese Cream, Burnt Mushroom Refried Beans, Avocado, Tomato & Cilantro

  • Chicken Thighs

    $ 14.00

    Buttermilk Fried, with House Made Mole, Romesco, Tomato, Herb Aioli, Rosemary Honey and Herbs

  • Napa Cabbage Salad

    $ 12.00

    With Brussels sprouts, Avocado, Green Onions, Quick Pickled Onion, Perserved Lemon and Green Goddess Dressing

  • Radicchio

    $ 12.00

    Grilled with Sweet Potato, Goat Cheese Cream, Perserved Lemon and Bacon Vinaigrette

  • Crispy Corn Bread

    $ 10.00

    with Bacon Jam, Chives and Huitlacoche Butter

• main courses •

  • Fish of the Day

    $ MKT

    Fresh, Pan Roasted with Heirloom Tomatoes, Avocado, Citrus, Radish, Basil Custard, Lime Pickled Onion and Chive Oil

  • Cobia

    $ 32

    Grilled with Creamed Rice, Carrots, Tomato, Green Beans, Black Pearl Mushrooms, Bacon, Almonds and Preserved Lemon

  • Braised Pork

    $ 31

    with Braised Collard Greens, Bourbon Baked Beans, Feta, Tomato Relish and Corn Bread

  • Chicken Breast

    $ 29

    Amish Organic Breast with Stone ground Grits, Carrots, Turnips, Tomato, Sage, Poblano Peppers and Mole

  • Rib Eye

    $ 43

    Prime Steak with Brussels Sprouts, Green Beans, Spinach, Herb Roasted Potato, Preserved Lemon and Cotija

  • Fettuccini

    $ 33

    House-Made with Mussels, Scallops, Shrimp, Fennel, Onion, Tomato and Genepy

  • Vegetable Napolean of the Day

    $ 24

Download Fine Dining Menu

-CHEF-
Pierre Gabant