Winter Menu

Appetizers:

Mussels du Jour—Chef’s Whim 14

Charred Octopus – Whipped pumpkin, charred pepper & cucumber salad, coconut-chili-cilantro vinaigrette 14

Escargot Rockefeller– Spinach Pastis butter, bacon pan grattato, aged Parmesan 15

Country Pate- Pistachios, house pimento cheese, whole grain mustard, pickle relish, toast points 15

Crispy Sweetbreads- Fried Cornichons, pork belly braised greens, Blue Gouda, house hot sauce 14

Seared Crab Cake- Braised gigante beans & baby kale, milled tomato, herb oil, cotija 15

Fried Oysters– Horseradish creme fraiche, bacon- apple jam, pickled Fresno chilis 13

Fried Halloumi Cheese– Arugula pesto, olive & tomato relish, balsamic reduction, grilled baguette 13

Cheese and Charcuterie Board 20

Salads:

Caesar– House giardiniera, ham dust, butter toasted pepitas, parmesan, pan grattato, Caesar dressing 11

Groganica – Local aquaponic greens, roasted grapes, dried cranberries, candied pecans, brie, apple cider-dijon vinaigrette 11

Baby Kale– Pickled haricot vert, olive oil cured tomatoes, grilled red onion, soft boiled egg, Kenny’s Blue Gouda, bacon-rosemary vinaigrette 11

Entrees:

Seared Sea Scallops– Curried lentils, orange-basil labneh, apple-golden raisin chutney, brown butter emulsion 31*

Kentucky Fried Rabbit – Aged Manchego spaetzle, pork belly braised greens, Worcestershire reduction, cherry-apricot mostarda 29

Wood Grilled Filet– Smashed confit marbled potatoes, sautéed haricot vert, black pepper demi,  truffle-garlic butter 44*

Cast Iron Seared Pork Chop– Goat cheese & scallion grits, grilled broccolini, country ham red eye gravy, strawberry-pear agrodolce 29*

Braised Beef Short Ribs– Root vegetable mash, spiced honey fried Brussel sprouts, red wine jus,  mushroom-sherry compote 29

Wood Grilled Salmon– Sautéed Frondosa Farms mushroom & roasted tomato farro, rosemary-garlic whipped goat cheese,                                   lemon-arugula salad 29*

Ravioli– Ricotta-caramelized leek-roasted red pepper raviolis, herbed spaghetti squash, sun dried tomato pistou, roasted garlic mornay, fried spinach 22

Executive Chef Kristina Dyer

*Consuming raw or undercooked meat, seafood, or eggs can result in serious health risks.

Split Plate Charge: $2 for Salads, $5 for Entrees