country pâté, cranberry, pumpkin, ribbon cane :::15

smoked trout, radicchio, parsnip, sorghum :::16

cape hatteras oysters and carolina gold rice porridge, meyer lemon :::19

charred octopus, aguachile, winter squash, herbs :::18

smoked beet, charred cabbage, sauerkraut vinaigrette, goat manchego :::16

duck sugo, semolina cavatelli, tarragon, duck skin crumble :::18

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


braised short rib, vanilla and lemon potatoes, root vegetable tapenade, bordelaise :::37

texas quail, frisee, celery root, brioche, apple-bacon vinaigrette :::36

ricotta gnocchi, kohlrabi, benton’s bacon, asian pear :::28

dry aged duck duo, sunchoke, brussel sprout, quince :::36

albacore tuna, black trumpet, carrot, cannellini, tonnato :::34

rabbit, glazed onions, persimmon, turnips, carolina gold rice :::36

vegetable composition :::28


warm apple cake, butterscotch, sour cream, pecan :::10

pear, mascarpone, graham, vanilla, pineau :::10

smoked almond, chocolate, meringue, coffee :::10

banana, chocolate, soy, vanilla :::10

fruit composition :::10

cheese board, jam :::19


chefs :::matt, maggie, josh
gm / wine director :::jeff gregory
floor sommelier :::siobhan parone

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

please join us for our next guest chef dinner with scott vivian. call (214) 741-2629 to book your reservation for the event on monday, december 21st.