Appetizers:
Mussels du Jour– Chef’s whim 13
Fried Oysters– Bacon jam, whole grain crema, pickled red onion 13
Escargot Rockefeller– Spinach Pastis butter, bacon pan grattato, aged Parmesan 15
Fried Veal Livers– Braised gigante beans, pickled shallot, Mimi’s smoked bleu cheese, sauce bordelaise 12
Charred Octopus – Sweet potato puree, avocado salad, sesame vinaigrette 14
Pan Seared Foie Gras– Johnny cake, berry preserves, pickled strawberry, honey-cayenne granola 17*
Seared Crab Cake– Summer corn puree, pepperonata, herb oil 15
Crispy Sweetbreads– Roasted garlic & chive aioli, house hot sauce, pickled vegetables 15
Fried Green Tomatoes– Heirloom tomato jam, balsamic reduction, basil 12
Cheese and Charcuterie Board 20

Salads:
Caesar– House giardiniera, ham dust, butter toasted pepitas, parmesan, pan grattato, Caesar dressing 11
Fiacre Farms – Local greens, Fiacre Farms tomatoes, lemon cucumbers & pickled radishes, Capriole Farms goat cheese, sunflower seeds, tarragon vinaigrette 11
Bibb– Strawberries, prosciutto, Point Reyes bleu cheese, toasted pecans, blueberry vinaigrette 11

Entrees:
Wood Grilled Lamb Porterhouse– Roasted vegetable-farro salad, whipped goat cheese, gremolata 40*
Kentucky Fried Rabbit – Gruyere spaetzle, pork belly braised greens, Worcestershire reduction, pineapple & Fresno chili mostarda 29
Seared Sea Scallops– Sauté of charred edamame & Frondosa Farms mushroom, smoke creamed corn, crispy shallot and herb oil 33*
Wood Grilled Filet– Smashed confit marbled potatoes, sautéed haricot vert, port demi-glace, charred ramp butter 42*
Chicken Osso Bucco– Crispy pommes dauphinoise, grilled asparagus, tomato-red wine jus 27
House Smoked Wood Grilled Pork Chop– Andouille-sweet potato hash, mushroom jam, chipotle demi 30*
Braised Beef Short Ribs– Israeli cous cous, glazed baby carrots, chili aioli, Bourbon-soy glaze, Napa cabbage slaw 29
Cast Iron Seared Salmon– Fermented rye berry succotash, summer vegetable ratatouille, basil-sunflower aioli 30*
Ravioli- Hazelnut-cherry-goat cheese raviolis, herbed roasted garlic mornay, arugula pesto, fried spinach, butter toasted hazelnuts 22

Executive Chef Kristina Dyer
Sous Chef Joshua Robinson
*Consuming raw or undercooked meat, seafood, or eggs can result in serious health risks.
Split Plate Charge: $2 for Salads, $5 for Entrees