DINNER MENU

 

Snacks

Beer Nuts · 3

foie gras butter, espelette

Marinated Olives · 5

goat cheese, oregano

Masa Gnocchi · 5

broccoli, cheddar, jalapeño

Fried Green Tomato · 5

curry, remoulade

Pimento Cheese · 5

kimchi, smoked pork jowl

Raw

Arctic Char · 10

dill brioche, cucumber, lemon

Veal Tartare · 10

sweetbreads, sunchoke, red pepper

Oysters · 17/30

daily mignonette

Cheese

3 for $15 / 5 for $20

Barely Buzzed

Cow, UT

Cremont

Goat/Cow, VT

Humboldt Fog

Goat, CA

Weybridge

Cow, VT

Bayley Hazen

Blue, VT

Small Plates

Lettuce Wrap · 12

octopus, jerk spice, pineapple

Scotch Egg · 9

thai sausage, green papaya, fish sauce

Zucchini · 10

shrimp, shishito pepper, cherry tomato

Flatbread · 9

daily accompaniments

Lamb Ribs · 13

okra, harissa, yogurt

Agnolotti · 12

rabbit, eggplant, cherry

Pork Belly · 14

peach, cucumber, almond

Seared Foie Gras · 16

benton’s bacon, grits, fig

Seasonal Salad · 8

local vegetables, grains or greens

Mushroom Tart · 11

black garlic, apricot, goat cheese

Heirloom Tomato · 9

vidalia onion, parmesan, balsamic

Charcuterie · 15

daily selection

Kielbasa · 10

baby carrot, barley, cabbage

Softshell Crab · 14

aioli, green garlic, mustard

Beef Cheek · 12

tamarind, summer beans, aji dulce

 

 

Consuming raw or under cooked food may increase your chances of food borne illness. Please inform your server of any food allergies

 

 

 

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