BEGINNING

shoots, peas, flowers, artichoke, farm egg, chicken skin :::16

cavatelli, dirty style duck ragu, english peas, spring alliums :::16

catfish mousseline and gulf crab, coriander, golden beets, leche de tigre :::18

beef tartare, beets, cured egg yolk :::18

cured trout, “everything” lardo, sunflower, feta, dill :::18

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

MIDDLE

3rd coast catch, seaweed, morels, toasted rice middlins :::38

ricotta gnocchi, maitake, benton’s bacon, whey, swiss chard :::28

windy meadows chicken duo, local carrot, fennel, benne seed :::33

grilled pork sirloin, rhubarb mostarda, broccoli :::35

sterling lamb duo, turnip, mint, coriander, preserved lemon :::38

vegetable composition :::28

END

gianduja, dark chocolate, hazelnut, coffee :::10

strawberry, beet, buttermilk, mint :::10

chocolate, malt, scotch, brown butter caramel :::10

rhubarb, bergamot, yogurt, matcha :::10

fruit composition :::10

cheese board, jam :::19

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

chefs :::matt, maggie, brooks, josh
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

please join us for our next guest chef dinner with kim floresca and daniel ryan from [one] restaurant in chapel hill, nc. call (214) 741-2629 to book your reservation for the event on monday, june 15th