SOUTHERN CHARCUTERIE – Chef’s selection of regional cured meats, pimento cheese, drunken fruit preserves, whole grain mustard, toasted baguette
CHIPOTLE CAULIFLOWER STEAK – vg gf red pepper coulis, black beans, salsa verde
SHRIMP AND GRITS – gf Shelton Farms grits with three cheeses, sundried tomato ragu
TUNA TARTARE – gf avocado-wasabi aioli, edamame, watercress, pickled radish, sesame, nori
BAKED BRAISED OCTOPUS – gf gochujang, charred bok choy, cripsy shitakes, pickled pepper
HOUSE SEASONED FRIES- vg Chef-selected dipping sauces
BLISTERED SHISHITOS- gf sweet ginger-miso, cippolini, bonito flake
CRISPY BRUSSEL SPROUTS- gf apple, bacon, gastrique
SNACK MIX- gf vg savory herb flavored mixed nuts
TRUFFLE BURGER – arugula, gruyere, truffle aioli, onion marmalade
PORK BELLY – sweet pickled vegetables, gochujang aioli
CHICKEN SALAD – teriyaki and grilled pineapple dressing, jicama slaw
SLIDER TRIO – one of each
BURRATA & CRIPSY FARRO- vg arugula, heirloom tomatoes, blueberry balsamic, lemon infused oil
SPRING PEA & GUINOA- v gf spring peas, snap peas, red oak lettuce, watermelon radish, ricotta salata, lemon-herb vinaigrette
LEMON LAVENDER GIN VERRINE- rosemary panna cotta, lavender curd, vanilla Chantilly, gin lemonade gelee
PINEAPPLE YUZU RUM CREME BRULEE- brown sugar vanilla compote, yuzu meringue, raspberry foam
