BEGINNING

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

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

blistered tomatoes, potatoes, beets, kale salsa verde :::15

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

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

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

MIDDLE

striped bass, sea island red peas, ham hock, heirloom onion, pot liquor :::35

ricotta gnocchi, parsnip veloute, confit ramps, summer peas :::28

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

skate, pork belly, confit potatoes, celery, maitake mushrooms :::38

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

merguez spiced lamb loin, eggplant, tomato, basil, squash :::37

END

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

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

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

fennel, farro sable, sour plum :::10

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

cheese board, jam :::19

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

chefs :::matt, bradford, maggie
gm / wine director :::jeff gregory
bar manager :::lauren festa

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