• Thursday, 3/15 - Saturday, 3/17-- 5.30p- close •

• Starters •

  • Roasted Beets

    $ 11.00

    with Blood Orange, Goar Cheese Cream, Fennel, Mint, Pickle Marsala and Radish

  • Napa Salad

    $ 14.00

    with Avocado, Kale, Fennel, Green Onion, Perserved Lemon and Green Goddess Dressing

  • Pork Belli

    $ 15.00

    with Savory Bread Pudding, Tomato Relish and Maple

  • Braised Lamb

    $ 15.00

    with Fried Grits, Egg Yolk, Tomato and Green Onion

  • Arancini

    $ 14.00

    with Mushrooms, Cotija and 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 •

  • Barramundi

    $ Mkt

    Pan Roasted with Mushrooms, Brussels Sprouts, Green Onions, Garlic, Perserved Lemon and Basil Custard

  • Pork Shoulder

    $ 29

    Braised with Shrimp, Stone Ground Grits, Tomato, Carrots, Green Beans, Bacon, Green Onions and Basil

  • Dover Sole

    $ MKT

    Corn Fried with Orange, Celery, Tomato, Olives, Green Onion and Pimento Honey

  • Chicken Breast

    $ 27

    Amish Organic Breast with Brussels Sprouts, Green Beans, Spinach, Bacon, Perserved Lemon and Brown Butter Aioli

  • Rib Eye

    $ 36

    Prime Steak with Grilled Onion, Brussels Sprouts, Cracked Potato, Apple, Sage and a Farm Fresh Duck Egg

  • Spaghetti

    $ 27

    House Made with Crispy Braised Pork, Tomato, Grilled Onion, Hen of the Woods Mushrooms, Wild Spring Onions and Aleppo Pepper

  • Vegetable Napolean of the Day

    $ 21

Download Fine Dining Menu

Pierre Gabant