BEGINNING

heirloom lettuces, ham vinaigrette, frittered egg :::14

lamb tartare, baba ghanoush, lemon cucumber, pressed eggplant, benne tahini :::17

crab, corn, fermented chiles, corona beans, tarragon :::19

rae-lili san marzanos, spaghetti, mint, oregano, basil :::13

lamb bolognese, tagliardi, parmesan, herbs :::17

house made charcuterie board, pickles, mustard, jam :::two for 21 : four for 42

MIDDLE

3rd coast catch, sea island red peas, ham hock, heirloom onion, pot liquor :::34

ricotta gnocchi, linguica, roasted tomato, parmesan :::28

windy meadows chicken, coconut, basil, tomato, green papaya :::34

heritage pork short rib, arugula chimichurri, corn :::34

wagyu beef, garlic-benne seed, okra, green tomato-cucumber :::38

lamb, smoked watermelon, cucumber, yogurt, chanterelle :::39

END

local peaches and blackberries, almond streusel, vanilla sabayon :::10

corn pudding, candied tomatoes, basil, buttermilk :::10

rocky road, chocolate, marshmallow, pecan :::10

fig tart, goat milk, walnuts, honey :::10

milk cake, verbena, blueberry, green tea :::10

cheese board, jam :::19

::::::::::::::::::::::::::::

chefs :::matt, jason, maggie
gm / wine director :::jeff gregory

please note that menu changes will be reflected on the website an hour before service begins for the evening

our chef’s tasting menu is available tuesday, wednesday, and thursday, and we ask that you please request that option in advance when making your reservation

:::view the chef’s tasting menu