Beginnings
- emmer semolina, cultured butter, bulls bay salt
- 9
- gem lettuce, crispy quinoa, anchovy dressing
- 19
- blue crab, fontina, old bay
- 27
regiis ova caviar, tartare sauce
- 12
- smoked pork belly, soft poached egg, carolina gold rice middlins, preserved ramp butter
add ossetra caviar +25
- 17
- banyuls-cassis gelee, grilled sourdough
- 24
- yuzu-chili butter made from fermented chili, yuzu juice and peel. topped with crispy rice crumbs
- 31
- garnished with cornichons and grated mimolette cheese
- 21
On Ice
- 1/2 dozen freshly shucked
- 28
- lemon, chili, dipping sauce
- 26
- green apple mignonette, fresh horseradish
- 5/pc
- chef's daily preparation
- 19
- regiis ova ossetra caviar, pommes dorphine, crème fraîche, chives
- 95/oz
Vegetables
- farro piccolo, local citrus
- 18
- labneh, pepita granola
- 17
- black truffle ricotta, chestnuts
- 19
- marcona almonds, sauve romesco
- 16
Mains
- trout roe, carolina gold rice, yuzu hollandaise
- 41
- ginger-scallion vinaigrette, turnips from the garden
- 52
- apple chutney, marsh hen mill polenta, basil from the garden
- 37
- cauliflower, cippolini onion
- 44
- sea island red peas, braised greens, crispy lardons
- 39
- pork shank ragout, stracciatella, calabrian chili
- 36
- buttermilk whipped potatoes, charred broccolini, sauce bordelaise
- 78
- whole bird, cheddar-thyme biscuits, hot honey, vinegar slaw
- 64
- 1/2 pound, american cheese, tobacco onions, pickles, tallow fries
- 33
- taleggio, pomegranate, sage
- 33
On The Side
Desserts
- cranberry coulis, buttermilk whipped cream
- 16
- olive oil cake, goat milk ice cream
- 16
- candied walnuts
- 16
