DINNER MENU

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

        Menu for  March 12th – March 22nd

Starters

 

Pimento Cheese: Pop’s Pepper Patch Habargardil Pickle Relish, Wiltshire Pretzel Bread8
Gulf Coast Spanish Maceral Crudo: Pickled Ginger, Radishes, Lime, Cilantro Oil8
Weekly Cheese Course with Accompaniments11
Weekly Charcuterie Board with Accompaniments11
Cheese & Charcuterie Board with Accompaniments20
Cocktail Olives: Gordal, Cuquillo, Castelvetrano6
Popcorn: Sorghum Butter, Bourbon Barrel Smoked Salt5

First Course

Sourdough Flatbread: Pork Belly, Lost Acre Creek Farm Kimchi, Scallions, Hoisin, Peanuts11
Roasted Sweet Potato Taco: Fresno Chiles, Black Beans, Feta, Cilantro6
Bouillabaisse: Royal Red Shrimp, Mussels, White Fish, Rouille, Griddled Sourdough7
Ashbourne Farm Romaine Caesar Salad: Anchovies, Pine Nuts, Bread Crumbs8
Spinach Salad: Belgian Endive, Honey Crisp Apples, Pecorino-Romano Cheese, Hemp Seed Dressing10

Entrees

Black Hawk Farm Corned Beef Brisket: Melted Cabbage, Twice Cooked Mount Pleasant Acres Potatoes, Mustard Crema23
Roasted Duck Breast: Braised Ashbourne Farm Collard Greens, Prayer Mountain Farm Oyster Mushrooms, Crispy Sweet Potatoes24
Blackened Salmon: Roasted Bell Pepper Weisenberger Grits, Pickled Okra, Celery Salad25
Thai Green Curry: Broccoli, Haricots Verts, Coconut Milk, Jasmine Rice, Basil, Chiles, Cashews18