Changes to our dinner menu are made daily by our chef, depending on what is available at local farms and from artisan producers. Please call ahead if you’d like more details about our menu.
Chef Nick Moulton
IN THE ORDER OF LIGHT TO HEAVY
Marcona Almonds 7.
Marinated Olives 7.
Sriracha Fried Chickpeas 6.
Chips & Dip Sweet Onion Dip, Potato Chips, Fish Roe 12.
Burrata Grilled Bread, Bagna Cauda 9.
Speck With Mustard 12.
Beau Soileil Oysters (6) Lemon 18.
Potato & Fennel Soup Fine Herbs 9.
Kohlrabi Apple, Celery, Daikon, Sunchoke, Radish, Pistachio, Grana Padano 12.
Brussels Sprouts Mint, Chili, Puffed Rice, Fish Sauce Vinaigrette 11.
Endive Raddichio, Celery, Crushed Bread, Anchovy Dressing 12.
Delicata Squash Winter Greens, Pomegranate, Hazelnuts, Crowdie Farm Cheese 14.
Young Fingerling Potatoes Kimchi Puree, Mint, Cilantro 11.
Carrots Parsley, Marcona Almonds, Feta, Fenugreek 13.
Farroto Farro Verde, Oats, Winter Squash, Kale, Benne 14.
Skate Cheeks King Oyster Mushrooms, Celery, Lettuce, Anchovy Butter 18.
Octopus Giant Lima Beans, Duck Sausage, Pickled Peppers, Kale 17.
Anson Mills Polenta Braised Beef Shank, Smoked Carrots, Hen Of The Woods, Roasted Onion, Bone Marrow 18.
Ragout of Chicken Confit Mushrooms, Pumpkin, Slow Cooked Farm Egg, Chicken Skin 19.
Beef & Pork Meatballs Smoked Tomato Gravy, Kale, Grana Padano 14.
Garganelli Pasta Braised Pork, Italian Sausage, Kale, Spicy Tomato Sauce, Bread Crumbs 18.
Mac & Cheese Tobasi, Bacon, Crispy Ham 21.
Arctic Char Joi Choi, King Oyster Mushrooms, Farro, Miso Broth 28.
Chicken Breast Parsnip Puree, Quinoa, Pomegranate, Hazelnuts 28.
Pork Loin Confit Carrots, Cabbage, Bacon Vinaigrette 32.
Bistro Steak Beef Fat Potatoes, Braised Greens, Bordelaise 32.