back

Menus

FINE DINING MENU

• Wednesday, 10/16 - Saturday, 10/19 5.30p- close •

• Starters •

  • Tostada

    $ 13.00

    Braised Pork with Fresh Made Tortilla, Goast Cheese Cream, Burnt Mushroom Refried Beans, Avocado, tomato & Cilantro

  • Arancini

    $ 14.00

    Smoked Pork with Mushrooms, Green Onions, Snapshot and a Sunny Side Up Farm Fresh Egg

  • Chicken Thighs

    $ 14.00

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

  • Napa Cabbage

    $ 12.00

    Salad with Brussels Sprouts, Avocado, Green Onions, Quick Pickled Onion, Perserved Lemon and Green Goddess Dressing

  • 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 •

  • Barramundi

    $MKT

    Pan Roasted with Heirloom Tomatoes, Grilled Squash, Grilled Onion, Radish, Almonds and Baba Ghanoush

  • Kingklip

    $MKT

    Corn Fried with Stone Ground Grits, Green Beans, Cherry Tomatoes, Roasted Matador Pepper, Preserved Lemon, Dill, Basil, Shrimp Salad

  • BBQ Pork

    $ 31

    Pork Platter with Smoked Pork, Fried Ribs, Bourbon Baked Beans, Collard Greens, Slaw, Corn Bread and Pickles

  • Chicken Breast

    $ 29

    Amish Organic Breast with Celery Root Soup, Wild Mushrooms, Squash, Green beans, Crowder Peas, Stinging Nettle Pesto, Basil and Pecans

  • Prime Steak

    $ MKT

    Strip Steak with Mozzarella Mashed Potatoes, Brussels Sprouts, Kale, Apples, Pecorino, Basil, Oregano, Shiso, Shiso Oil and a Farm Fresh Egg

  • Spaghetti

    $ MKT

    House-made, with BBQ Pork Broth, Mussels, Shrimp, Mushrooms, Tomato, Collard Greens, Oregano and Basil

  • Vegetable Napolean of the Day

    $ 21

Download Fine Dining Menu

-CHEF-
Pierre Gabant