endive, fall squash, colatura, granola ::: 17

mussels, clams, sunchoke, dashi, tarragon ::: 17

beef tartare, citrus, radish, muscadine, benne seed ::: 19

cavatelli, lamb sugo, hakuri turnip, emmer crumble::: 18

charred beets, bitter greens, texas pears, concord grape elderflower, goat manchego ::: 16

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


heritage pork collar, pear, acorn squash, basil, charred ginger ::: 36

beef short rib, brown butter, turnip, allium, oyster mushroom::: 38

windy meadows chicken, celeriac, preserved tomato, malted chicory ::: 32

black sea bass, fall tomato and lemongrass, jefferson red rice, local potato ::: 36

ricotta gnocchi, parsnip, broccoli di cicco, belly speck, aleppo ::: 28

vegetable composition ::: 29


apple, peanut, dulcey, caramel ::: 10

concord, goat cheese, pistachio, pear ::: 10

squash, candycap, citrus, coffee, milk chocolate ::: 10

persimmon pain perdu, quince, gingersnap, butterscotch ::: 10

fruit composition ::: 10

cheese board, jam ::: 21


chefs :::matt, maggie, joel
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