Sample Dinner Menu

to begin

allspice seared moulard breast, cherries, pine nuts, local greens  13

seared tennessee foie gras with apple gellee and shallot confit   14

angus bone marrow, salsa “fresca”, brioche  12

lobster “knuckle sandwich” with tarragon and tomatoes   14

black eyed pea falafel, house made tzatziki, local spring mix  11

rod bailey’s raviolo with brown butter and mushrooms   15

salad of brussels sprouts, allen benton’s bacon and sherry   8

slow roasted lamb belly, charred corn puree, local purple hull “vinaigrette”   14

house made boudin, sauce ravigote, caramelized onions   11

local greens, blue cheese, and pecans   7

 

to continue

shrimp, delta grind grits, andouille and tomato   25

american lamb rack vin cotto, aged gouda gratin, wilted arugula    29

gulf mahi mahi, roasted corn custard, asparagus, creole mustard beurre blanc   31

“surf and turf” of new york strip stuffed with fried oysters and blue cheese   37

niman farm pork shank, rice “grits”, squash and carrots, jus    30

amandine of speckled trout and cauliflower  29

veal schnitzel, truffle smashed potatoes, cippolini and okra ragoût, foie gravy  30

hand dived scallops, house-made basil fusilli, vermouth fumet, orange & fennel   29

 

five course “degustation”

put yourself in our hands; or tell us about your likes, aversions, allergies and how adventurous you would like your meal to be

eighty five dollars with wines paired nightly by jeff frisby

sixty dollars without wines

20% gratuity may be added for parties of 6 or more.
$17 per bottle corkage fee, corkage for bottles on our list politely declined.

Download Dinner Menu (PDF)

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