BEGINNING

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

cured swordfish, green tomato, artichoke barigoule, green almonds ::: 17

beef tartare, cauliflower, thai chili, peanut, cilantro ::: 18

ricotta and wild herb mezzaluna, onion jus, wood sorrel ::: 16

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

MIDDLE

lamb duo, spring onion, tahini, fennel, sheep’s milk feta ::: 38

windy meadows chicken, morels, asparagus, pecorino, brioche ::: 33

striped bass, carolina gold rice, maitake, bok choy, fennel ::: 38

rock shrimp, spaghetti, pickled fresno chili, meyer lemon, ramps ::: 32

bavette, carrot, shiitake, wakame seaweed, togarashi ::: 36

vegetable composition ::: 29

END

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

burnt honey, beet, sunflower seed, yoghurt ::: 10

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

cinnamon, valrhona chocolate, coffee ::: 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