TO START ________________________________

Fried Cashews.  Kaffir Lime. BBQ Spices  5

Crispy Local Mushrooms (V,GF).  Combs Tooth, Lion’s Mane, Oyster, & Black Poplar Mushrooms.. Yuzu Ponzu.  10

Pan-Fried Kimchi Fritters.  Coconut Vinegar Soy.  6

Chicken-Fried Sweetbread Nuggets.  Honey Mustard Dip.  9

Brisket Nachos. House ‘Velveeta’. Smoke-Roasted Burnt Ends. Pastrami Spices.. Crispy Wontons.  9

Hot-Smoked Chicken Wings (GF). Joyce Farms All-Natural &

Hormone Free. Fermented Chili Sambal. Scallion Furikake.  9

Flounder Tempura Bites.  Fresh NC Flounder. Green Garlic Aioli.  10

Caviar Service.  Marshallberg Farms Sustainable Russian Osetra. Flax Cracker. Creme Fraiche & Herbs. (GF option).  30g 98   50g 149

 

WARM___________________________________

Truffled Watermelon Flatbread.  House Boursin. Pickled Walnuts. House Pancetta OR Cured Vegetables. Truffle Honey. (GF opt).  14

Housemade Wheat Gnocchi.  Fried & Fresh Brussel Leaves. Chinese BBQ Glaze & Brown Chicken Stock Reduction. (GF option).  10 / 18

Barbecued Sturgeon Chop.  Bone-In Marshallberg Farms Osetra Males. Smoked Fruit BBQ. Kabocha Puree. Fried Shallots.  10 each

Char-Grilled Octopus.  Tomatoes & Green Beans. Hot Bacon Sambal.  Saffron Rouille Toast.  12

Atlantic Scallops* (GF).  Sweet Miso BBQ Sauce. Yuzu Rind Chili.

Pickled Apples & Their Puree.  16

Crispy Pork Belly.  Milk-Braised, Bone-In, Local Red Wattle Pork. Charred Tomatillo & Sweet Onion Chutney.  12

Spiced Lamb Kebab (GF).  Black Cardamom, Cumin & Cinnamon.                                 Purple Basil Yogurt.  9 each

Smoke-Roasted Brisket (GF).  Carolina Grass-Fed Beef. Pastrami Crust. Mirepoix Marmalade. Potato Piccalilli.  14 / 28

GRAINS & STARCHES_____________________

Pilaf.  Rotating Selection of Farm & Sparrow Grains. Salted Butter or Housemade Cultured Vegan Butter, 7

Potato Mash (V,GF).  Bell Pepper Confit. Housemade Cultured

Vegan Butter. 7 

Fries (V,GF).  Plain. 6  With Miso or Truffle. 8

CHILLED_________________________________

Chicken Liver Parfait.  Standard Bearer Aspic. Dry Relish. Toasts.  12

Steak Tartare*.  Morgan Branch Beef. Chive Shallot Dressing.

Chicken Liver Parfait Cracker.  17

Korean BBQ Salad.  Marinated & Grilled Flank Steak. Chilled Rice Noodles. Chilies & Mint.  10

Crab Toast.  Wonder Bread Tuile. Larp Lump Lacquer.

Back Meat Tropicale.  15

Summer Ceviche.  Sustainably Caught Shrimp. Local Vegetables.. Tiger’s Milk. Corn Chips (Vegetarian opt available).  10

Kombu & Grapefruit Cured Salmon.  Sustainable Catch. White Soy Pickles. Fried Onions. House Ponzu (GF option).  12   

LARGER PLATES & PLATTERS____________

Cottage Pie (V,GF).  Local Vegetables. Dried Shiitake & Red Wine Braise. Housemade Cultured Vegan Butter Mashed Potatoes.  19

Daily Fish.  Daily Preparation.  MP

House Burger with Fries*.  Korean Flavours. Looking Glass Cheddar. House Bacon. House Milk Bun.  18

Vegan Burger with Fries (V).  Korean Flavours. Pimento Cheese-Style Cashews. Portabella Bacon. House Vegan Brioche or Milk Bun . 18

Whole Cauliflower Royale w/Cheese.  Kale & Roasted Garlic  Custard. Goat Cheese Crust. Hazelnut ‘Parmesan’. 38

A Very Big Steak.  Grilled Morgan Branch Bone-In Ribeye. Tamari-Coffee Cure. Beef-Fat Butter. Parsley Salad.

900g 70   1.5kg  110

VEGETABLES__________________________

Charred Carrots (V,GF).  Carrot Top Vinaigrette. House Romesco. Hot Chow Chow. Smoked Almonds.. 8

Josper Corn (GF).  Salted Kombu. Fresh Herbs. 7

Wood-Roasted Squash (V,GF).  Lemon Mustard. Pickled Chilies. 7

House Pickles (V,GF).  Whatever we happen to have.  6

18.9 Mile Green Salad (V,GF).  A Rotating Selection of Locally Foraged & Cultivated Greens.  Spice Merchant Vinegar Dressing.  9                                     

Parties of 8 or more will receive an automatic 20% gratuity to their check.

*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Gavin Baker, Executive Chef