April 26,2016
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hors d’oeuvres

baguette . . . 3.5

theros olive oil, house cultured lavender butter

 

cheese plate . . . 5 per/

18 for the board

moses sleeoer, cow, vt    abbaye de belloc, sheep, fr

cashel blue, cow, ire   queso de murcia, goat, sp

 

house meat board. . . 18

proscuitto, beef tongue,

rabbit rillette, fried pig head,

crispy chicken skin

 

arugula salad . . . 8

granny smith apple, hazelnuts,

humboldt fog, vinaigrette

beet carpaccio . . . 8

preserved lemon, goat cheese,

pistachio, smoked honey

 

house-made sausage . . . 8

spaetzle, peas, fennel sauerkraut, honey mustard

 

lamb dumplings . . . 9

harissa, pickled golden raisins, scallions

 

steamed buns . . . 10

pork belly, carrots, cucumber,

cilantro, spicy mayo

 

tricolor cauliflower . . . 7

romesco, poppy seeds, micro greens

 

small plates

halibut crudo . . . 12

confit orange, radish, cilantro

pickled green strawberry

 

yakitori veal sweetbreads . . . 11

fried cauliflower, scallions, zucchini

 

szechuan frog legs . . . 13

fried farro verde, black garlic, toasted peanuts

 

braised hng pork cheek . . . 14

pappardelle, cilantro pesto, marcona almonds

 

grilled quail . . . 16

basmati rice, sofrito black-eyed peas,

orange bbq sauce

 

flat iron steak. . .16

potato wedges, bleu cheese fondue, lamb bacon

 

duck leg adobo . . . 15

sticky rice, cilantro, scallion, sesame seed

 

grilled trout . . . 14

ramp risotto, crispy mushrooms, grilled lemon

 

hng beef tenderloin tartare . . . 16

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

pickles, apples, sriracha aioli

 

entrées

curried fried chicken . . . 18

pimento mac and cheese, collard greens,

texas pete syrup

 

seared sea scallops . . . 28

charred leek puree, roasted red pepper,

brussels, prosciutto, micro greens

 

heritage farms pork chop . . . 29

red bean and rice cake,

pickled peppers, soubise, asparagus

 

16 oz. ribeye . . . 35

sweet potato gratin, onion rings,

broccolini, ramp chimichurri

 

sides

f i v e   d o l l a r s

collard greens

pimento mac & cheese

broccolini

grilled asparagus

ramp risotto

 

 

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Our Menu Changes Daily To Maintain Freshness and Creativity

No Substitutions Please

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