BEGINNING

roasted root vegetable salad, full quiver farmstead cheese ::: 16

charred octopus salad, half sour bok choy, wakame, thai vinaigrette ::: 19

lamb tartare, sprouted grains, puffed grains, home made yogurt, turnip ::: 19

creamer pea agnolotti, spring onions, maitake ::: 17

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

MIDDLE

lamb duo, roasted fennel, summer squash, aleppo pepper ::: 38

dry aged duck, duck cotechino, lentils, green garlic, morels ::: 37

red snapper, carolina gold rice, maitake, bok choy, fennel fumet ::: 38

ricotta gnocchi, parsnip, local honey, benton’s bacon, ramps ::: 28

heritage pork loin, swiss chard kimchi, sonoran wheat berry porridge ::: 36

vegetable composition ::: 29

END

chocolate, hazelnut, banana, malt, caramel ::: 10

apricot, cherry, pistachio, lemon thyme ::: 10

chocolate, benne seed, hibiscus, olive oil ::: 10

rhubarb, matcha, coconut, white chocolate ::: 10

strawberry, almond, lemon, buttermilk ::: 10

cheese board, jam ::: 21

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chefs :::matt, maggie, junior, josh
gm / wine director :::jeff gregory
floor sommelier :::siobhan sindoni

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

:::view the chef’s tasting menu