Dinner Menu

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

Menu for March 12th – March 22nd

Pimento Cheese: Pop’s Pepper Patch Habargardil Pickle Relish, Wiltshire Pretzel Bread	8

Gulf Coast Spanish Maceral Crudo: Pickled Ginger, Radishes, Lime, Cilantro Oil	8

Weekly Cheese Course with Accompaniments	11

Weekly Charcuterie Board with Accompaniments	11

Cheese & Charcuterie Board with Accompaniments	20

Cocktail Olives: Gordal, Cuquillo, Castelvetrano	6

Popcorn: Sorghum Butter, Bourbon Barrel Smoked Salt	5


First Course

Sourdough Flatbread: Pork Belly, Lost Acre Creek Farm Kimchi, Scallions, Hoisin, Peanuts	11

Roasted Sweet Potato Taco: Fresno Chiles, Black Beans, Feta, Cilantro	6

Bouillabaisse: Royal Red Shrimp, Mussels, White Fish, Rouille, Griddled Sourdough	7

Ashbourne Farm Romaine Caesar Salad: Anchovies, Pine Nuts, Bread Crumbs	8

Spinach Salad: Belgian Endive, Honey Crisp Apples, Pecorino-Romano Cheese, Hemp Seed Dressing	10


Entrees
Black Hawk Farm Corned Beef Brisket: Melted Cabbage, Twice Cooked Mount Pleasant Acres Potatoes, Mustard Crema	23

Roasted Duck Breast: Braised Ashbourne Farm Collard Greens, Prayer Mountain Farm Oyster Mushrooms, Crispy Sweet Potatoes	24

Blackened Salmon: Roasted Bell Pepper Weisenberger Grits, Pickled Okra, Celery Salad	25

Thai Green Curry: Broccoli, Haricots Verts, Coconut Milk, Jasmine Rice, Basil, Chiles, Cashews	18

DINNER MENU