DINNER • 5pm
TUESDAY through SATURDAY
MENU EDITION 0208
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ENGLISH PEA TOAST
radish, basil, herb blossoms, meyer lemon, brioche | 15
BURRATA & HAM
sea salt, aged balsamic, sourdough toast | 17
DEVILED MAY RIVER BLUE CRAB SALAD
fine herbs, smoked paprika, garlic mayonnaise, hushpuppies | 18
ROASTED CALIBOGUE SOUND OYSTERS
spanish chorizo, mushroom, bechamel, parmesan, saltines | 16
CRUDO of the DAY
leche de tigre, fried maize, fresh corn, sweet potato, chili oil | 17
MIXED GREEN SALAD
roasted beets, pickled onion, strawberry, pecan, blue cheese, basil vinaigrette | 14
BORDER SPRINGS LAMB NECK AND RICE
mint, coriander, green garlic, ginger, carolina gold rice middlins | 18
BAKED SHRIMP & HENNY EGG
chorizo, sweet corn, butter beans, fresno chiles, cotija, cilantro, tortilla | 17
CHARCOAL GRILLED OCTOPUS
arbol chili, chorizo vinaigrette, cilantro, red onion, potato crisps | 16
CAVATELLI ARRABIATA
early squash, fried blossom, chili, oregano, preserved tomatoes | 17
GRILLED CHICKEN HINDQUARTERS
avocado, cucumber, cilantro, red onion | 17
SHORT RIB GOULASH
spring onion, fennel, potato puree | 18
RIGATONI
roasted cauliflower, asparagus, ricotta, bread crumbs, basil | 17
5 each
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vegetables & sides
5 each
CREAMED CORN
ROASTED ASPARAGUS
green olive, feta, celery, gremolata
FARRO VERDE
roasted turnips
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CHEF’S TASTING
Four Course Chef’s Selection Tasting Menu
Whole table participation required
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TOASTED COCONUT POUND CAKE
rum banana butterscotch, vanilla cream | 8
DOUBLE CHOCOLATE TRIFLE
devil’s food cake, dark chocolate mousse, chocolate covered peanuts | 8
FRIED STRAWBERRY HAND PIE
vanilla cream | 8
