March 18, 2014
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appetizers

oysters                                                               3each

daily selection, on the half shell, mignonette ‘caviar’

city bakery baguette                                                     3.5

theros olive oil & butter

stuffed medjoul dates                                          5

mascarpone, celeriac remoulade, fried capers,

pear puree, bacon anchovy vinaigrette

daily selection of cheeses                                                   5each

toast, fruit chutney, marcona almonds           18 for the board

sunchoke cream soup                                                   6

63°C egg, hazelnuts, bacon, theros olive oil,

sunchoke chips

mulefoot ham & oyster croquettes                     6

lentil puree, fennel-bacon jam

arugula salad                                                       7

granny smith apple, hazelnut, humboldt fog

mixed green salad                                                 7

spring mix, grapefruit relish, avocado, cherry tomato,

balsamic vinaigrette, corriander & chile lavash

 

carbonara                                                                            9

house made fettuccine, smoked salmon, bacon,

capers, peas, carrot crumbs

 

octopus tostada                                                  9

pickled vegetables , cilantro, refried lima beans,

red cabbage

 

small plates

crispy sweetbreads                                                    10

         honey mustard, crudite, sesame seeds, almonds,

         basil ranch dressing, texas pete jelly

        

curry fried chicken                                                   10

old fashioned yellow grits, smoked cheddar,

chicken skin, collard greens, texas pete syrup

pei mussels                                                                 10

san marzano, hickory smoke, bacon, pbr,

chimichurri, lemon

 

vietnamese coconut crepe                                         10

bacon, scallops, beech mushrooms, quail egg,

mung bean sprouts, fish sauce vinaigrette,

shrimp tamari

hng pork belly                                                         11 

benton’s bacon dashi, cucumber, carrots, daikon,

bok choy, sticky rice, cilantro, shitakes

angus flat iron steak                                   13

hash browns, fried local egg, bernaise foam,

kale, curry ketchup

confit duck leg                                            13

general tso’s, fried carolina gold rice, sesame seeds,

pickled jicama

hng beef tenderloin tartare                                    15

64°C egg, cahills porter cheddar, compressed apple

cornichons, sriracha aioli, toast

 

entrees

seared scallops                                                     26

pea soup foam, goat cheese risotto, fried cauliflower,

spicy carrot beurre blanc

heritage farms pork chop                               26

black eyed peas w/ smoked ham hocks, green beans,

smoked almonds, brussels, apple butter

sc red snapper                                                        26

black beans, fingerlings, asparagus, spanish chorizo,

cucumber lemon creme fraiche, crispy parsnips

black angus ribeye                                             30

salt & vinegar fries, creasy greens, spaghetti squash,

chorizo – sesame vinaigrette, tartar sauce

after

chocolate & cherries                    8

chocolate mousse, cherry clotted cream, ganache

red-wine cherry sauce, lace nut tuile

almonds & rice          7

Almound cake, horchata ice cream,

 rice pudding, almond and rice foam

 

lime & lemongrass brulee            6

tangerine granita, clementine, sea salt

 

cheese 5

 

 

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Our Menu Changes Daily To Maintain Freshness and Creativity

No Substitutions Please

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