Beginnings
- emmer semolina, cultured butter, bulls bay salt
- 9
- gem lettuce, crispy quinoa, anchovy dressing
- 19
- blue crab, fontina, fried saltines
- 27
- regiis ova caviar, tartar sauce
- 12 /piece
- carolina gold rice middlins, preserved ramp butter
add ossetra caviar +25
- 17
- smoked tomato butter, basil
- 31
- cornichons, mimolette cheese, seeded crackers
- 21
On Ice
- 1/2 dozen freshly shucked
- 28
- lemon, chili, dipping sauce
- 26
- rhubarb-hibiscus mignonette
- 7/pc
- chef's daily preparation
- 21
- regiis ova ossetra caviar, pommes "darphine", crème fraîche, chives
- 125/oz
Vegetables
- farro piccolo, local citrus
- 18
- sunflower, sorrel from the garden
- 17
- ricotta, preserved meyer lemon, ramps
- 17
- raclette fondue, cider glaze
- 16
Mains
- trout roe, carolina gold rice, yuzu hollandaise
- 45
- morels, spring peas
- 36
- rainbow chard, calabrian chili butter
- 37
- local butterbean & field pea succotash, tomato
- 42
- elysian fields lamb ragout, whipped ricotta, pecorino, mint
- 39
- buttermilk whipped potatoes, charred broccolini, sauce bordelaise
- 78
- cheddar-thyme biscuits, hot honey, napa cabbage slaw
- 67/whole | 38/half
- american cheese, tobacco onions, pickles, burger sauce, tallow fries
- 33
On The Side
Desserts
- toasted meringue, blackberry coulis
- 16
- peanut butter mousse, dark chocolate cremeux, candied peanuts
- 16
- blueberry compote, lime blueberry frozen yogurt
- 16
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
