back

Menus

FINE DINING MENU

• Wednesday, 8/21 - Saturday, 8/24 5.30p- close •

• Starters •

  • Oyster Tacos

    $ 15.00

    Corn Fried Oysters with Blue Corn Tortillas, Bacon, Chipotle Aioli, Hen of the Woods Mushrooms, Spicy Mustard Sour Cream and Chives

  • Chicken Thighs

    $ 14.00

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

  • Tostada

    $ 13.00

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

  • Street Corn

    $ 13.00

    With Crispy Pork, Green Onions, Red Pepper, Cotija, Lime, Tobacco Onions and Reshampatti

  • Fried Okra

    $ 11.00

    and Crudité with House-Made Romesco 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 Bacon Butter

• main courses •

  • Lane Snapper

    $MKT

    Pan roasted with Chanterelles, Creamed Corn, Tomato, Green Beans, Shiso, Green Beans and Shrimp Salad

  • Salmon

    $MKT

    Grilled Wild Sockeye, with Shishito Peppers, Bacon, Watermelon, Cantaloupe, Peach, Cucumber, Miso Aioli and Aleppo Pepper

  • Braised Pork

    $ 29

    with Squash, Tomato, Corn, Kale, Shaved Brussels Sprouts, Basil, Shiso, Peach Relish and Cotija

  • Chicken Breast

    $ 29

    Amish Organic Breast with Baba Ghanoush, Heirloom Tomatoes, Grilled Peach, Squash and Onion, Mint, Basil, Tarragon and Pistachio

  • Prime Steak

    $ MKT

    Steak of the Day with Mozzarella Mashed Potatoes, Brussels Sprouts, Kale, Chanterelles, Chicken of the Woods, Tomato, Pecans and a Farm Fresh Egg

  • Tagliatelle

    $ MKT

    House-made, with Grilled Bacon, Chanterelles, Tomato, Corn, Basil Shiso and Taleggio

  • Vegetable Napolean of the Day

    $ 21

Download Fine Dining Menu

-CHEF-
Pierre Gabant