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 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