October 12, 2016
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hors d’oeuvres

baguette . . . 3.5

theros olive oil, house cultured basil butter

 

cheese plate . . . 5 per/18 for the board

› sequathchie cove blue, cow, tn › lou bergier, cow, it

› larrun gazta, sheep, sp › rocket’s robiola, goat, nc

 

steamed bun a la carte . . . 5

pork belly, pickled vegetables, cilantro, spicy mayo

 

shrimp tostada a la carte . . . 5

refried lentils, pickled onion, sour cream, cilantro

 

arugula salad . . . 8

granny smith apple, hazelnuts, humboldt fog

 

grilled endive salad . . . 8

smoked balsamic, pomegranate seeds,

candied walnuts, blue cheese

 

purple sweet potato tart . . . 6

mascarpone, brown butter sage honey,

cinnamon toast crumble

 

roasted tricolor cauliflower . . . 7

beet tzatziki, poppy seeds

 

general tso’s veal sweetbreads . . . 9

farro verde fried rice, broccoli

 

crispy buffalo pig ears . . . 7

bleu cheese, crudité

 

fried louisiana oysters . . . 9

tamarind aioli, sambal, pickled vegetables

 

roasted vegetable dumplings . . . 7

tofu, red pepper coulis, pistachio

 

 

small plates

braised lamb crêpe . . . 12

butternut squash, feta, caraway brown butter

 

grilled pork tenderloin . . . 14

pimento mac & cheese, collard greens,

texas pete syrup

 

spanish octopus . . . 15

harissa, crispy artichoke hearts, cannellini beans

 

crispy frog legs . . . 12

korean pancake, tare, scallions

 

p.e.i. mussels . . . 13

coconut milk, lime, chimichurri , toast

 

seared sea scallops . . . 15

roasted cauliflower puree, pork belly,

brussel sprouts

 

flat iron steak . . . 16

sun choke hash brown, fried local egg, chimichurri

 

grilled salmon . . . 15

pumpkin risotto, fennel slaw

 

duck leg adobo . . . 15

bamboo rice, cilantro, scallion, sesame seeds

 

beef tenderloin tartare . . . 16

64°C egg yolk, cahills porter cheddar, quail egg,

pickles, compressed apple, sriracha aioli

 

braised pork lettuce wraps . . . 13

pork shoulder, bibb lettuce,

gochujang sauce, peanuts

 

entrées

korean fried chicken . . . 17

saffron coconut rice, haricot verts, pineapple relish

 

veal scallopini . . . 17

spaetzle, mustard cream sauce,

sautéed romaine

 

elk loin . . . 25

root vegetable hash, frisee,

red wine gastrique

 

heritage farms pork chop . . . 29

hoppin’ john, asparagus, country gravy

 

8 oz. filet mignon . . . 35

butter poached lobster, loaded twice baked potato, demi-glace

 

 sides

f i v  e   d o l l a r s

brussel sprouts

pimento mac & cheese

root vegetable hash

pumpkin risotto

grilled asparagus

 

after

salted popcorn crème brûlée   6

 

coconut sorbet pizelle    5

 

neopolitan semifreddo    8

dark chocolate, pistachio, raspberry,

salted graham bits

 

apple cake     8

cinnamon ice cream, caramel

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Our Menu Changes Daily To Maintain Freshness and Creativity

No Substitutions Please

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