Beginnings
- emmer semolina, cultured butter, bulls bay salt
- 9
- banyuls-cassis gelee, grilled sourdough
- 24
- smoked pork belly, soft poached egg, carolina gold rice middlins
add ossetra caviar +25
- 17
- blue crab, fontina, old bay
- 27
- crispy shallots, egg yolk jam, pork rinds
- 21
- gem lettuce, crispy quinoa, anchovy dressing
- 19
Special
- regiis ova caviar, tartare sauce
- 12 per piece
- roasted oysters, ramp butter, parmesan crumbs
- 31 half dozen
On Ice
- chef's daily preparation
- 19
- 1/2 dozen freshly shucked
- 28
- lemon, chili, dipping sauce
- 26
- regiis ova ossetra caviar, pommes darphine, crème fraîche, chives
- 95/oz
Vegetables
- marcona almonds, white balsamic, honeycomb, grilled sourdough
- 22
- labneh, pepita granola
- 17
- black truffle ricotta, garden herbs
- 19
- sauce romesco
- 16
Mains
- trout roe, carolina gold rice, yuzu hollandaise
- 41
- 13 oz, buttermilk whipped potatoes, green peppercorn gravy
- 95
- eggplant caponata, marsh hen mill polenta, basil from the garden
- 38
- cauliflower, cippolini onion
- 44
- sea island red peas, braised greens, crispy lardons
- 39
- charred corn, chanterelles, ‘nduja
- 37
- charred broccolini, hen of the woods, scallion-ginger vinaigrette
- 78
- whole bird, cheddar-thyme biscuits, hot honey, vinegar slaw
- 64
- 1/2 pound, american cheese, tobacco onions, pickles, tallow fries
- 33
Sides
Desserts
- cranberry coulis, buttermilk whipped cream
- 16
- whipped chantilly, basil ice cream
- 16
- mango passion coulis, vanilla wafers, banana caramel
- 16
