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FINE DINING MENU

• Wednesday, 4/25 - Saturday, 4/28-- 5.30p- close •

• Starters •

  • Roasted Beets

    $ 11.00

    with Blood Orange, Goat Cheese Cream, Fennel, Mint, Pickle Marsala and Radish

  • Napa Salad

    $ 14.00

    with Avocado, Kale, Fennel, Green Onion, Perserved Lemon and Green Goddess Dressing

  • Braised Lamb

    $ 15.00

    with Fried Grits, Egg Yolk, Tomato and Green Onion

  • Arancini

    $ 14.00

    with Mushrooms, Cotija, a Farm Fresh Egg and Snapshot Green Chili Sauce

  • Brussels Sprouts

    $ 11.00

    with Pears, House Pickled Onions, Gruyere, Missouri Pecans and Thyme Honey

  • Deviled Eggs

    $ 7.00

    Pimento Cheese, Bacon Molasses and Pickled Onions

    Add Ortiz Anchovies to the top of each Egg +$3

  • Crispy Corn Bread

    $ 10.00

    with Bacon Jam, Chives and Honey Thyme Butter

• main courses •

  • Fish of the Day

    $ Mkt

    Grilled with Basil Custard, Green Beans, Brussels Sprouts, Herbs, Preserved Lemon and Tomato Relish

  • Pork Shoulder

    $ 29

    Braised with Stone Ground Grits, Green Beans, Asparagus, Blistered Tomatoes, Herbs, Preserved Lemon and a Farm Fresh Duck Egg

  • Halibut

    $ MKT

    Pan Roasted with Mussels, Shrimp, Carrots, Tomato, Grilled Onion, Bacon, Garlic and Cracked Potatoes

  • Chicken Breast

    $ 27

    Amish Organic Breast with Mushrooms, Onion, Bacon, Spices, Barley, Asparagus, Turnips, Basil and Green Onions

  • Rib Eye

    $ 36

    Prime Steak with Mascarpone Mashed Potatoes, Green Beans, Beets, Apple, Sage, Pecans and Savory Gastrique

  • Papperdelle

    $ 28

    House Made with Lamb Sausage, Tomato, Sofrito, Parmasan, Basil, Tarragon, Garlic Custard and a Farm Fresh Egg

  • Vegetable Napolean of the Day

    $ 21

Download Fine Dining Menu

-CHEF-
Pierre Gabant