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

        This Menu was posted on 5.24.18  



Poblano Avocado Dip: Cilantro, House Pickles, Tortilla Chips 7
Ashbourne Farm Beef Tenderloin Tartare: Local Strawberries, Capers, Shallots, Sourdough Crostini* 12
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: Chicken Cracklins, Buffalo Sauce Butter 5

First Course

Sourdough Flatbread: Roasted Cauliflower, Cauliflower Puree, Shallots, Crispy Potatoes, Roasted Red Grapes, Togarashi 11
Taco: Wok Fried Octopus, Harissa Potatoes, Pickled Ramps, Cilantro, Lime Aioli 6
Chilled Beet Gazpacho: Dill, Cucumbers, Watercress, Crème Fraîche 7
Lost Acre Creek Farm Bibb Lettuce Salad: Hakurei Turnips, Carrots, Roasted Chioggia Beets, Capriole Farm Chèvre, Lemon Thyme Vinaigrette 8
Ashbourne Farms Kale Salad: Hart County Strawberries, Mozzarella, Fennel, Grape Must Vinaigrette 8


3-D Valley New York Strip Steak: Sweet Corn Succotash, Chimichurri Rojo * 26
Whole Roasted Sausage Stuffed Quail: Cornbread Puree, Fried Curly Kale, Mission Fig Gastrique 23
St. Augustine Yellow Edge Grouper: Skordalia, Morel Mushroom Conserva, Cherry Tomatoes, Fennel 29
Roasted Eggplant: Balsamic Cherry Tomatoes, Curried Beluga Lentils, Tahini, Mint, Feta, Toasted Pine Nuts 18