back

Menus

FINE DINING MENU

• Wednesday, 6/20 - Saturday, 6/24-- 5.30p- close •

• Starters •

  • 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

  • Roasted Beets

    $ 11.00

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

  • 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 •

  • Barramundi

    $ Mkt

    Pan Roasted With Garlic Aioli, Asparagus, Peas, Napa Cabbage, Green Onions, Basil, Mint and Preserved Lemon

  • Pork Shoulder

    $ 29

    Braised with Mascarpone Mashed Potatoes, Roasted Beets, Cauliflower, Blackberry, Basil and Sweet and Sour Pork Jus

  • Trout

    $ MKT

    Fresh Stuffed with Summer Squash, Poblano, Tomato, Basil, Tarragon, Chive and Ancho Baba Ganoush

  • Chicken Breast

    $ 27

    Amish Organic Breast with with Potato, Grilled Onion, Summer Squash, Tomatoes, Olives, Basil Custard and Feta

  • Rib Eye

    $ 36

    Prime Steak with Green Beans, Fingerling Potatoes, Shrimp, Prosciutto, Crawfish Hollandaise and a Farm Fresh Duck Egg

  • Spaghetti

    $ MKT

    House Made with Morel Mushrooms, Guanciale, Tomato, Zucchini, Basil and Anchovy

  • Vegetable Napolean of the Day

    $ 21

Download Fine Dining Menu

-CHEF-
Pierre Gabant