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

Chilled ‘Rio Red’ Grapefruit with warm snow peas and ‘Lemon’ thyme
8

Stracciatella soup with hen and smoked ham broth, farm eggs, and flowering mustard greens
10

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

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

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

~ main dishes ~

Cauliflower braised in Bordelaise saucewith roasted kale paste and broccoli leaves
16

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

Guinea Hen breast, 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
8

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