Components of our menu may change on a daily basis but our offering always reflects the best available to us, locally and seasonally. Our food is direct and flavorful, and represents what we like to eat. The seasonal sample presented below is indicative of dishes we might offer during a broad season and not necessarily on any given evening. For specific menu information, please contact the restaurant.

Grilled Berkshire Pork Rib Chop with Sorghum-Black Pepper Jus on Grits Spatzlewith Purple Hull Peas & Spicy Mustard Greens in Hot Bacon Vinaigrette 25.50

Pan-Seared Oregon Inlet Wild Striped Bass on Basque Shrimp Stew
with Chorizo, Fingerling Potatoes, Roasted Peppers &
Bacalao Fritter 25.95

Grilled Veal Shortribs in Lemon-Marsala Jus on Chestnut Gnocchi
with Rapini, Smoked Bacon & Red Wine Root Vegetable Ragôut 26.95

Spice-Crusted Carolina Black Grouper on Wild Rice “Risotto” with
Butternut Coulis, Cider Reduction & Apple, Walnut &
Arugula Salad 25.50

Pan-Roasted Rainbow Meadow Farm Chicken Breast & Confit Thigh with Leek, Pear & Bacon Spoonbread, Southern Greens & Turnips, Brandy Snap Jus 21.95

Grilled Painted Hills’ Hanger Steak with Salsa Verde & Red Wine Jus, Wilted Escarole with Sundried Sungold Tomatoes &
Guanciale in Creamy Maytag Blue Cheese Dressing 26.95

Crispy Lamb Shoulder Confit in Pomegranate Molasses Jus with Preserved Lemon “Gremolata”, Saffron Rice Cake with Roasted Delicata Squash, Eggplant, Filet Beans & Almonds 24.50

Grilled Jumbo Sea Scallops in Roasted Red Pepper & Crab Emulsion on Roasted Caulflower “Bolognese” with Pancetta, Overnight Tomatoes, Sultanas & Capers 25.50

Fall 2008

No substitutions.
Please notify us of any dietary limitations or restrictions.