Menu

Summer 2019

Table Toppers

Herb OLIVES 5                         Deviled EGG 3 ea         Spiced NUTS  4                        House BACON 5

TOMATOES & SORREL Dressing 6       Herb RICOTTA & Cracker 6      Charred BRUSSELS SPROUTS 5

Parmesan FRENCH FRIES 4     Paprika CORN ON COBB 5

Table Leaves & Side Tables 

Grilled PEACHES& Blistered SHISHITO PEPPERS, BASIL, Creamy RICOTTA 12 

TUNA Tartar, AVOCADO, Scallions, LEMON-GINGER Sauce & Crisps 15 *

Organic Mixed GREENS, Cucumber, Tomato & BALSAMIC Vinaigrette 7

Seared & Spiced BEEF CARPACCIO, Smoked PLUMS, Pickled ONIONS, Honey-MUSTARD
Seed Vinaigrette, Grilled LAVENDER–HYSSOP Crostini 14 * 

SOUP of DUSTIN’S Choice 7

Fluffy CORNMEAL HOTCAKE, Sautéed SHRIMP & CORN Salsa, OLD BAY Beurre Blanc 13

ROMAINE Leaf, Parmesan, Croutons & CAESAR Dressing 8

Crispy SWEETBREADS, Baby Carrots, Shallots, Bacon & GOODNESS 14 *

Head of the Table

NEW YORK Strip Steak, BRUSSELS SPROUTS–BACON Hash, GARLICKY Herb Sauce,
POACHED EGG & Paprika CRÈME FRAICHE Dollop 33 *

Sautéed BARRAMUNDI, DILL Red Potatoes, Radish-CORN Sauté &
Minted-GREEN TOMATO Beurre Blanc 28 *

Seared SCALLOPS, Blistered TOMATOES & Buttermilk RISOTTO, BORAGE Pistou,
CELTUCE-Tomato Salad 32 * 

Tables BURGER of the DAY *

WHOLE Alamosa FRIED BASS,Preserved LIME CREMA, GREEN BEAN Slaw,
SERRANO-Vinegar & House Corn TORTILLAS 27 *

Grilled PORK Cut of the Day, Sautéed PEACHES, Mashers, BLUE CHEESE
& Parsley-TABASCO VINEGAR Glaze 28 *

Crispy ½ CHICKEN, Charred Summer SQUASH & Lovage GRATIN, Cherry Pepper-SORREL Sauce 22

TOMATO & FENNEL PIE, Benne Seed Crust, WHITE BBQ SAUCE,
Summer Greens & BASIL-LEMON Verbena Vinaigrette 19

**2% Kitchen Livable Wage Surcharge will be added to your bill for our hard working kitchen team**

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. These items may be served raw or undercooked or contain raw or undercooked ingredients.

End Tables