MENU

We are currently offering our menu curbside to-go

~ Smalls ~

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

Salad of Collard Greens, roasted and pickled local mushrooms, Pommery mustard dressing, thyme persillade
12

Brioche Monkeybread pull-apart, chicken liver mousseline, cured fennel, salted cream
12

Ratatouille of summer vegetables, steamed ‘Zephyr’ squash and blossoms, basils, anchovy (can be vegan)
13

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

Pork Meatballs with Paprikash sauce, horseradish crema
14

 

~ Biggies ~

Vegetable Sandwich on house-made rye, with preserved and fresh heirloom tomatoes, sprout salad, rosemary-fermented soy vinaigrette
16

Heirloom Turkey with  white onion-black peppercorn emulsion, heirloom rice with cultured butter and flowering dill
19

Stracci pasta, with marinara fresca and tomato fondant, ricotta salata
16

Smoked culotte of Wagyu beef, marinated ‘Shishito’ peppers, mint-preserved pepper sofrito 
25

~ dessert ~

Swedish Chocolate Cake with a bag of lemon-green tea frosting
10

Vanilla ice cream cup, warm caramel, crunchy honeycomb, candied sunflower seeds and strawberry jam
10

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