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FINE DINING MENU

• Wednesday, 11/7 - Saturday, 11/10 5.30p- close •

• Starters •

  • Tostada

    $ 9.00

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

  • Chicken Thighs

    $ 14.00

    Fried with PoblanoMole, Avocado Cream, Cherry Tomatoes, Shiso, Basil and Honey

  • Braised Lamb

    $ 15.00

    with Fried Grits, Egg Yolk, Tomato and Green Onion

  • Arancini

    $ 14.00

    with Braised Pork, Mushrooms, Cotija, a Farm Fresh Egg and Veritas’ 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 •

  • King Klip

    $MKT

    with Roasted beets, Turnips, Poblanos, Radish, Braised Red Cabbage, Bacon, Green Onion and Goat Cheese Cream

  • Braised Pork

    $ 29

    with Napa Cabbage, Avocado, Brussels Sprouts, Shaved Fennel, Kale, QP Onions, Preserved Lemon, Green Goddess and Tobacco Onions

  • Skate

    $ 28

    Corn Fried, with Grits, Green Beans, Cherry Tomatoes, Preserved Lemon, Oregano, Parsley and Onions

  • Chicken Breast

    $ 27

    Amish Organic Breast with Hen of the Woods Mushrooms, Brussels Sprouts, Bacon, Mole, Cabbage Cream and Tomato Relish

  • Strip Steak

    $ 42

    Prime Steak with Mozzarella Mashed Potatoes, Butternut Squash, Fennel, Tomato, Grilled Onion, Garlic Aioli and a Farm Fresh Egg

  • Spaghetti

    $ 28

    House Made Shrimp, House Made Lamb Sausage, Sweet Potato, Tomato, Oregano, Chili and Mushrooms

  • Vegetable Napolean of the Day

    $ 21

Download Fine Dining Menu

-CHEF-
Pierre Gabant