STARTERS

feta snack…. 6
seasonal soup of the day…. 6
field pea hummus, housemade lavash…. 7
farm egg baked in celery cream with rustic bread…. 9
citrus-pickled shrimp escabeche, watercress, olives…. 12
cornmeal fried gulf oysters, hot pepper-scallion mignonette … 12
local lettuces, radish, carrots, sherry vinaigrette ….9
kale salad, fennel, citrus, pecans, creme fraiche dressing….9
grit fritters with country ham & thomasville tomme…. 5

ENTREES

griddled pastured chicken, vidalia soubise, rhubarb, turnips, ramps….25
grilled pork tenderloin, confit sweet potatoes, braised fennel, rhubarb chutney…26
lamb sausage, whipped yukon potatoes, sugar snap peas, preserved lemon ….25
sauteed quail, swiss chard, creamed lion’s mane mushrooms….26
spring nettle ravioli, fresh cow’s milk cheese, wild ramps & mushrooms…. 24
grass-fed ny strip steak, carrots & turnips, sauteed watercress, salsa verde…38
duck breast, celery root puree, dandelion greens, green garlic….26
redfish fillet, english pea puree, asparagus, radish, meyer lemon…32
seasonal vegetable plate ….. 21

SIDES

farro with spring vegetables & feta ….. 7
beets with orange & olive oil ….. 7
asparagus & radishes ….. 8
turnips & fennel….. 6
sauteed greens ….. 6

DESSERTS

cornmeal cake, rhubarb jam, rose-hibiscus cream….. 8
white chocolate cake, strawberries, tarragon ice cream  ….8
chocolate pave, almond nougat, frangipane ice cream….8
buttermilk panna cotta, marmalade, hazelnut sandies…. 8
coconut tart, pineapple, kaffir lime ice cream ….. 8
scoop of the day ….. 3
cheese of the day with accompaniments …… 6

cake cutting fee: 25.00 per table