DINNER
APPETIZERS
Raw Oysters
May River SC, Turmeric, and Carrot Granita, Carrot Top Oil | 4 each
BENNE SEED CORNBREAD
Aji Dulce Whipped Butter, Smoked Apple Butter | 10
KOFTA
Locally Caught Fish, Peppers, Lemon, Tzatziki, Dill| 12
BABY GREENS
Black Garlic, Pickled Radish, Cornbread Crouton, Ramp Salt, Roasted Shallot Vinaigrette | 14
BEETS
Red Wine Vinegar, Toasted Pistachio, Goat Feta, Lemon Oil, Mint | 14
WHIPPED TAHINI
Preserved Lemon, Roasted Garlic, Local Vegetables, Fresh Pita | 12
SCOTCH DUCK EGG
Soft Cooked Bootleg Farm Egg, Spiced Pork Sausage, Aioli | 12
ROASTED CAULIFLOWER
Za'atar Oil, Cashew Romesco, Gastrique, Dukkah | 15
STEAK TARTARE
Cured Duck Yolk, Fried Capers, Lavash, Micro Green | 19
ENTRÉES
MUSHROOM BOLOGNESE
Pappardelle, Lion’s Mane, King Blue, Turnip, Grana Padano | 24
LOCAL CATCH
Pan Seared Fish, Braised Butter Beans, Local Vegetables, Chile Toasted Hazelnuts | 36
MUSTARD CHICKEN
Rubbed and Glazed, Brown Butter Spätzle, Savoy Cabbage | 29
DUCK CONFIT
Palmetto Purple Sweet Potato, Arugula, Black Lime Vinaigrette | 35
COULOTTE STEAK
Barrel-aged Worcestershire, Roasted Vegetables, Tallow Potatoes 38
PORK CHOP
Spice Rubbed & Grilled, Jimmy Red Corn Grits, Sorghum Braised Collard Greens | 32
MERGUEZ
Lamb Sausage, Moroccan Couscous, Ras el Hanout Jus, Fried Chickpeas, Seasonal Vegetables 29
DESSERT
SHOLEH ZARD
Jupiter Rice Grits, Saffron, Rose, Honey, Pistachio, Medjool Date, Advieh Spice | 10
SMOKED CHOCOLATE BROWNIE
Olive Oil Ice Cream & Candied Pecans | 10
BAKED MERINGUE
Crispy Duck Egg Meringue, Whipped Cream, Strawberry Balsamic Compote | 10
SEMOLINA CAKE
Orange and Cardamom Syrup, Smoked Paprika, Dark Chocolate Drizzle | 10
SCOOP OF ICE CREAM / SORBET | 5
Choice of: Extra Virgin Olive Oil, Gannon's Mint with Dark Chocolate, Molé Chocolate with Toasted Marshmallow, Goat Cheese with Mixed Berry Jam, Black Sesame with Banana Chip, Strawberry Blood Orange Sorbet