Menu - May 26, 2017

First Course

Roasted Beets, Blue Cheese, Arugula,  Almond, Onion Dressing -12

Baby Romaine, Cherry, Bacon, Blue Cheese Dressing -12

Shrimp, Rhubarb, Baby Green Bean,  Lemon, Rhubarb Sauce -16

Mussels, Fiddlehead Ferns, Herb Toast, Preserved Tomato Sauce -14

Oxtail, Sweet Potato Puree, Collard Greens, Game Jus -13

Roasted Onion-Walnut Tart, Baby Greens, Walnut, Balsamic -12

Main Course

Pork Loin, Bacon, Bok Choy, Herbed Grits, Pork Jus -29

Hanger Steak, Quinoa Salad, Baby Green Bean, Beef Jus -30

Crab Cake, Asparagus, Roasted Mushroom, Grain Mustard Sauce -32

Grouper, Sugar Snap Peas, Leeks, Preserved Tomato, Shellfish Sauce -28

Salmon,  Fingerling Potato, Cipollini, Olive Compote, Red Chile Sauce -28

Spring Vegetable Risotto, Ramps, Local Parmesan, Vermouth Sauce -19


Chocolate Terrine, Mint Sauce, Mint Ice Cream, Red Wine Berries -8

Polenta Cake, Preserved Blueberry, Candied Lemon Peel, Olive Oil Ice Cream, Red Wine Berries  -8

Chocolate Hazelnut Cake, Caramel Ice Cream, Chocolate Ice Cream, Vanilla Sauce  -8

Almond Cake, Almond Ice Cream, Espresso Ice Cream, Almond Sauce, Chocolate Sauce -8

Cheesecake, Key Lime Sauce, Rhubarb Sauce, Rhubarb Compote, Raspberry -8

Maple Cake, Vanilla Sauce, Maple Syrup, Maple Ice Cream, Salt Ice Cream -8

Chef’s Choice Tasting Menu

Tuesday-Thursday Three Course Tasting Menu -30

Tuesday-Saturday Five Course Tasting Menu -50

Menu items and prices are subject to change at any time. Consuming raw or undercooked foods may increase your risk of foodborne illness. 18% Gratuity will be added to parties of 6 or more.