DINNER MENU

Please Note: Our menu changes on a bi-weekly basis to reflect local & seasonal bounty

        Menu for  February 13th-23rd

Starters

 

Guacamole: Jalapeños, Cilantro, Tortilla Chips 8
Black Hawk Farms Beef Tartar: Shallots, Tarragon, Poached Egg, Brioche 11
Weekly Cheese Course with Accompaniments 11
Weekly Charcuterie Board with Accompaniments 11
Cheese & Charcuterie Board with Accompaniments 20
Cocktail Olives: Gordal, Coquillo, Castelvetrano 6
Popcorn: Everything Spice, Garlic 5

First Course

Sourdough Flatbread: Ashbourne Farm Kale, Fingerling Potatoes, Basil Pesto, Parmigiano Reggiano 11
Crispy Rock Fish Taco: KY Chow Chow Slaw, Fresno Chiles 6
French Onion Soup: Gruyere, Broiled Crouton 7
Roasted Butternut Squash Salad: Spinach, Toum, Crispy Quinoa 8
Ashbourne Farm Radish Salad: Parsley, Scallion Vinaigrette 8

Entrees

Pan Seared Black Hawk Farm Wagyu Striploin: Grilled Broccoli, Rosemary Garlic Mashed Potatoes, Herb Butter 23
Groce Family Farm Ramen: Chicken Dashi, Napa Cabbage, Seven-Minute Egg, Daikon Radish 25
Florida Stone Crab Cakes: Lost Acre Creek Farm Mustard Greens, Old Bay Preserved Lemon Aioli 26
Beet Risotto: Prayer Mountain King Oyster Mushrooms, Capriole Chevre, Red Vein Sorrel, Toasted Cocoa Nibs 18