MENU

Menu items are subject to change on a daily basis due to availability, quality or boredom.

~ small plates great for sharing ~

Tomato Toast
12

Potatoes Paillasson, spring onions and herbs
8

‘Carolina Gold’ Rice and Butterbeans cooked in soft butter, with crushed garden leaves
12

Steamed Gulf Oysters, warm turnip puree,  ‘Texas’ Tarragon, horseradish, white pepper
10

~ small plates not as great for sharing ~

Super crunchy salad of heirloom romaine lettuce, spiced sunflower seeds, chervil and Earl Grey tea vinaigrette
8

‘Bloomsweet’ Grapefruits with curly endive, mints and salsa verde
10

Lightly cooked, marinated ‘Persian’ Cucumbers with warm ricotta, almonds, and  ‘Shiitake’ mushrooms
12

Sugar snap peas with a double rich chicken broth, spring onions and crispy chicken skin
14

Hand-rolled farfalle pasta in sauce vin jaune, with ‘Barese’ chard and braised rabbit
22

Italian Bread Dumplings with braised mustards, beans, and whey sauce
14

 

~ main dishes ~

French beans and onions stewed in white wine and basil, corn pudding and egg emulsion, cumin
16

Gulf Snapper with an aromatic broth, ‘Bloomsdale’ spinach pistou and ‘Meyer’ lemon
28

Braised Heritage Turkey, sauce suprême, ‘Royal Corona’ beans
20

Shaved Loin and Rib of Wagyu, ‘La Ratte’ potatoes warmed in cultured butter, anchovy, grilled parsley
39

~ dessert ~

“Cannoli” stuffed with milk chocolate mousse, preserved calamansi, dried cherry, pistachio and whipped ricotta
7

Frozen Yogurt, ‘Hamlin’ oranges and ‘Texas’ tarragon
12

Paris-Brest filled with sweet Swiss cheese cream, honey caramel
12

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk
may increase your risk of foodborne illness.