Please Note: Our menu changes weekly to reflect the local and seasonal bounty

This Menu was posted on 3.15.18



Floridian White Shrimp Dip: Sweet Peppers, Pink Grapefruit, Scallions, Ginger, Tostones 7
Tempura Vegetables: Pickled & Fresh Cauliflower, Heirloom Carrots, Broccoli, Peppers, Sesame Soy Aioli 9
Weekly Cheese Course with Accompaniments 11
Weekly Charcuterie Board with Accompaniments 11
Cheese & Charcuterie Board with Accompaniments 20
Cocktail Olives: Gordal, Castelvetrano, Coquillo 6
Popcorn: White Cheddar, Togarashi 5

First Course

Sourdough Flatbread: New Potato Confit, Roasted Shiitake Mushrooms, Red Onions, Kenny’s Asiago Cheese, Rosemary Garlic Oil 11
Lamb Merguez Taco: Oven Dried Tomatoes, Fennel, Cilantro, Berbere Labneh 6
Potato Leek Soup: Chive Crème Fraîche 7
Italian Salad: Grateful Greens Spicy Lettuces, Shiitake Mushrooms, Marinated Artichoke Hearts, Soppressata, Castelvetrano Olives, Italian Vinaigrette 8
Ashbourne Farm Butter Lettuce Salad: Roasted Red Grapes, Butternut Squash, Feta, Shallots, Grape Must Vinaigrette 8


Black Hawk Farms Corned Beef Brisket: Caraway Braised Cabbage, Twice Cooked Fingerling Potatoes, Pickled Ramp Crema 24
Roasted Joyce Farms Airline Chicken Breast: Stewed Garbanzo Beans, Cauliflower, Ashbourne Farm Spinach, Saffron Broth 22
Pan Seared Hawaiian Opah: Cherry Tomato Confit, Roasted Fennel, Watercress, Israeli Cous Cous, Calabrese Chile Oil 26
Eggplant Parmesan: Panko Breaded Eggplant, Black Garlic Spaghetti, Pomodoro Sauce, Parmigiano Reggiano 18