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FINE DINING MENU

• Thursday, 9/24 - Saturday, 9/26 5:00-9:00p •

• Appetizers •

  • Peaches & Prosciutto

    $ 12.00

    with Goast Cheese, Herb Oil and Cracked Black Pepper

  • Summer Salad

    $ 13.00

    with Local Assorted Melons, Tomatoes, Cucumbers, and Black Peppers

  • Street Corn

    $ 13.00

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

  • Grits

    $ 15.00

    Stone Ground with Wild Mushrooms, House-Corned Beef and Spicy Mustard Sour Cream

  • Beets 'n'Berries

    $ 14.00

    with Cherries, Strawberries, Blueberries, Bacon, Mint, Pickled Onions, Grilled Onions and Tarragon

  • Tostada

    $ 13.00

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

  • Napa Cabbage Salad

    $ 12.00

    With Brussels sprouts, Avocado, Green Onions, Quick Pickled Onion, Perserved Lemon and Green Goddess Dressing

  • Romesco Sour Cream

    $ 12.00

    and Assorted Fresh Crudité

• main courses •

  • Halibut

    $ 34

    Pan Roasted, with Heirloom Tomatoes, Fried Okra and Green Tomato, Summer Squash, Roasted Red Pepper, Feta and Red Pepper Yogurt Hummus

  • Skate Wing

    $ 32

    Fried, with Shrimp, Green Beans, Brussels Sprouts, Mushrooms, Spice Bash Berry and Rice Cake

  • Chicken Breast

    $ 29

    Amish Organic Breast with Stone Grounds Grits, Tomato, Bacon, Lobster & Chicken of the Woods Mushrooms, Spinach, Preserved Lemon and Sage

  • Braised Short Ribs

    $ 32

    Chocolate & Chili Braised, with Heirloom tomatoes, Butternut Squash Mashed Potatoes, Grilled Onions, Lime Creme and Gremolata

  • Rib Eye

    $ 44

    Prime Steak with Mozzarella Mashed Potatoes, Beets, Red Cabbage, Bacon, Apple, Parsnips, Feta and a Farm Fresh Duck Egg

  • Spaghetti

    $ 32

    House-Made with Braised Pork, Shishito, Chili, Green Onion, Basil, Shiso, Peanuts and Lobster Mushrooms

  • Vegetable Napolean of the Day

    $ 24

    an ever-changing compilation of our delicious roasted, sautéed, pureed, braised or fried vegetables & starches

Download Fine Dining Menu

-CHEF-
Pierre Gabant