to begin
crudo of gulf snapper, ossabaw lardo, grapefruit and burnt butter 13
seared tennessee foie gras with an apple “gellee” and shallot confit 14
angus bone marrow, lemongrass “debris,” brioche 12
lobster “knuckle sandwich” with tarragon and tomatoes 14
“bjuey” pork belly, queso fresco, arugula, roasted corn and jalapeno vinaigrette 11
rod bailey’s raviolo “neola” with brown butter and mushrooms 15
salad of brussels sprouts, allen benton’s bacon and sherry 9
“sweetbreads and dumplings:” veal sweetbreads, potato gnocchi, fennel, local shiitake 14
chicken and duck pate, roasted local beets, field greens, balsamic and mustard seeds 10
local greens, blue cheese, and pecans 7
to continue
shrimp, delta grind grits, andouille and tomato 25
south carolina soft shelled crab court bouillon with shrimp risotto and okra 29
sautéed alaskan halibut grenobloise with local fava bean, butternut squash 31
“surf and turf” of new york strip stuffed with fried oysters and blue cheese 37
american kobe teres major, aloo gobi, mint chutney 28
montana lamb rack, parsnip and cippolini ragoût, local mustard greens 30
schnitzel of veal “holstein” with knöpfle, anchovy, caper, yard egg, and boysenberry 29
hand dived scallops, caramelized corn, fennel, sherry gastrique 28
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.