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

~ small plates not as great for sharing ~

Lettuces with crunchy vegetables and kale and herb dressing
10

Pickled cantaloupe served in cold melon broth, ‘French’ sorrel and lightly spicy peppers 
10

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

Stracciatella soup with smoked hen broth, farm eggs, ‘Barese’ chard and flowering mustard greens
12

Baked semolina, Roman-style, with carrot escabeche, pecorino fonduta and honey
10

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

 

~ main dishes ~

Summer onions and French beans 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

Heritage chicken breast with warm ‘Bibb’ lettuce salad dressed in a soft farm egg, green garlic, preserved citrus 
20

Roast Strip Loin of Texas Wagyu, chewy ‘des Vertu’ turnips, savory 
38

~ dessert ~

Milk Chocolate Ice Cream, candied almonds, apple butter
8

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.