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

Fried Indian Creek ‘Oyster’ Mushrooms, pakora-style, with creme fraiche, rosemary and mushroom jus
12

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

~ small plates not as great for sharing ~

Lettuces with crunchy vegetables and kale and herb dressing
10

Pave of Farm Potatoes roasted in chicken drippings
12

Italian Bread Dumplings with braised mustards, beans, and whey sauce
11

Stewed Beef Cheek warmed in pickle juice, aged cheddar, preserved summer vegetables
14

~ main dishes ~

Pumpkin and ‘Delicata’ Squash stewed in fermented ‘Cowhorn’ pepper sauce
18

Gulf Flounder steamed in collard green parcels, with Japanese turnips, and green tomato sauce vierge
24

‘Guinea’ Hen with preserved green garlic broth, onion salad
22

Roasted Texas Wagyu dressed with fermented radish and beefy bits, charcoal grilled-greens
32

~ dessert ~

Milk Chocolate Ice Cream, candied almonds, pear butter
8

Paris-Brest filled with sweet Swiss cheese cream, honey caramel
8

Really Ripe ‘Saijo’ Persimmons with satsuma juice
10

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