BEGINNING

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

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

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

lamb sugo, toasted emmer bradelli, mint ::: 18

kale, rice, seaweed, honey crisp apple, button mushrooms ::: 16

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

MIDDLE

heritage pork collar, baba ghanoush, plum, benne seed, mint ::: 36b

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

stuffed texas quail, wild blackberry mostarda, sweet potato, polenta :::35

scallops, morcilla, lots of brassicas, grapes ::: 38

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

vegetable composition ::: 29

END

apple, peanut, dulcey, caramel ::: 10

nectarines, brown butter, almond, strawberry gastrique ::: 10

chocolate, cherry, chai, coconut ::: 10

blueberry, corn, lemon sabayon ::: 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