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FINE DINING MENU

• Wednesday, 12/4 - Saturday, 12/7 5.30p- close •

• Starters •

  • Marrow Bone

    $ 19.00

    Roasted with Bone Marrow Mushrooms, Pork Belly, Goat Cheese Cream, Tomato, Hen of the Woods, Sprouts and Toast

  • Beet Salad

    $ 19.00

    Roasted with Orange, Radish, Fennel, Chives, Preserved Lemon, Goat Cheese and Chive Oi

  • 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 Green Beans, Spinach, Turnips, Basil, Tarragon and Green Goddess

  • Mahi Mahi

    $MKT

    Grilled with Shrimp, Stone Ground Grits, Cherry Tomatoes, Butternut Squash, Brussels Sprouts, Basil and Green Onion

  • Braised Pork

    $ 31

    with Winter Vegetable Puree, Tomato, Mushrooms, Olives, Sage and Green Onion

  • Chicken Breast

    $ 29

    Amish Organic Breast with Curried Cauliflower, Green Beans, Turnips, Oven Dried Tomatoes, Sunchoke and Spicy Mustard Sour Cream

  • Prime Steak

    $ MKT

    Strip Steak with Mozzarella Mashed Potatoes, Brussels Sprouts, Kale, Fennel, Apple, Apricot Gastrique, Oregano, Green Onion and a Farm Fresh Egg

  • Spaghetti

    $ MKT

    House-made, with Mushrooms, Beef Cheeks, Kabocha Squash, Rosemary, Sage and a Farm Fresh Egg

  • Vegetable Napolean of the Day

    $ 21

Download Fine Dining Menu

-CHEF-
Pierre Gabant