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

Pakora-battered Bunching Onions with sauce soubise and caviar
12

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

~ small plates not as great for sharing ~

Chilled ‘ Muscadine’ Grapes with warm ricotta
11

Lettuces with crunchy vegetables and kale and herb dressing
10

Pave of Farm Potatoes roasted in chicken drippings
12

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

‘Yellow Edge’ Grouper steamed in collard green parcels, with Japanese turnips, and green tomato sauce vierge
24

‘Guinea’ Hen with pickled 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, apple butter
8

Paris-Brest filled with sweet, Swiss cheese cream
12

Really Ripe ‘Saijo’ Persimmons with calamansi juice
10

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