BEGINNING

roasted root vegetable salad, farmstead cheese ::: 16

hamachi, dandelion pesto, corn bread crumble, peach, tomato ::: 19

lamb tartare, sprouted grains, puffed grains, home made yogurt, turnip ::: 19

tagliardi, duck sugo, pickled peaches, summer savory, chanterelles ::: 19

smoked trout, potato, horseradish, everything lardo, dill, creme ::: 19

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

MIDDLE

lamb duo, roasted fennel, summer squash, aleppo pepper ::: 38

grilled windy meadows chicken, coconut, tomatoes, green papaya, chilies :::30

golden tilefish, delta blues rice, maitake, bok choy, fennel fumet ::: 38

ricotta gnocchi, matt’s onions, sage, benton’s bacon, shiitake ::: 28

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

vegetable composition ::: 29

END

banana, hazelnut, chocolate, malt, caramel ::: 10

apricot, cherry, pistachio, lemon thyme ::: 10

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

lemon verbena, blueberry, gingersnap, curd ::: 10

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

cheese board, jam ::: 21

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

chefs :::matt, maggie, joel, justin
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

please join us for our next guest chef dinner with justin severino of cure in pittsburgh, pa as well as his other restaurant morcilla. call (214) 741-2629 to book your reservation for the event on monday, july 18th.