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FINE DINING MENU

• Wednesday, 5/23 - Saturday, 5/26-- 5.30p- close •

• Starters •

  • Foie Gras Pork Rinds

    $ 11.00

    with Pickled Dates, Rosemary Honey, Green Onions and Reshampatti

  • Roasted Beets

    $ 11.00

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

  • 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 •

  • Halibut

    $ Mkt

    Pan Roasted with Tomato, wheat Berry, Kohlrabi, Carrots, Asparagus, Morel and Chicken of the Woods Mushrooms

  • Pork Shoulder

    $ 29

    Braised with Roasted Poblano Soup, Roasted Fennel, Mushrooms, Asparagus, Ramps, Brown Butter Aioli and Tomato Relish

  • Arctic Char

    $ MKT

    Grilled with Tomato, Celery, Olives, Orange Supremes, Basil, Tarragon, Mint and Pimento Honey

  • Chicken Breast

    $ 27

    Amish Organic Breast with Heirloom Tomatoes, Strawberry, Grilled Onions, Spiced Walnuts and Tobacco Onions

  • Rib Eye

    $ 36

    Prime Steak with Garlic Custard, Heirloom Tomatoes, Grilled Onion, Cucumber, Basil, Snapshot Chili Sauce, a Farm Fresh Duck Egg and Chervil

  • Spaghetti

    $ MKT

    House Made with with Lamb Sausage, Morel Mushrooms, Tomato, Shrimp, Ramps, Green Onion, Asparagus, Tarragon and Brown Butter Crumble

  • Vegetable Napolean of the Day

    $ 21

Download Fine Dining Menu

-CHEF-
Pierre Gabant