Our menu is printed daily so we may capture the best of our local seasonal markets.
Last updated Monday, May 20, 2013
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Spring Onion Soup
herb oil, espelette 8
Little Gem Lettuces
blood orange, pistachio, buttermilk ranch dressing 10
Baby Arugula Salad
manchego cheese, walnuts, lemon vinaigrette 11
Fried Green Tomatoes
shaved fennel, preserved lemon aioli 10
Oak Roasted Asparagus
sauce gribiche, panisse croutons, mâche 10
Wood Oven Flatbread
black bean hummus, spring vegetables, cotija cheese 14
Spicy Lobster Tacos
avocado mousse, mango salsa 14
Island Creek Oysters*
cocktail & mignonette sauces 250 each
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Grilled Swordfish
Anson Mills farro, spring onions, roasted beets 27
Seared Scituate Scallops
artichoke, fingerling potatoes, ramp vinaigrette 28
Maine Salmon*
Sea Island red peas, English peas, aji amarillo labne 26
Hand Made Ricotta Cavatelli
asparagus, ramps, crimini mushrooms, grana padano 19
Grilled Hangar Steak*
duckfat potatoes, broccoli, ramp aioli 28
Wood Oven Roasted Giannone Chicken Breast
escarole, grilled red onions, jus 23
Prime Steak Burger*
pimento cheese, bacon bits, hand cut fries 15
add fried green tomato $1
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Seafood Tasting
PEI Mussel Panzanella
torn croutons, spinach, mussel vinaigrette
NV SPARKLING FOLLE BLANCHE, Jo Landron “Atmosphères,” Loire, FRA
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Pat Woodbury Clams
red jalapeño, pea greens, snap peas
’12 PINOT GRIS, Elk Cove, Willamette Valley, OR
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Roasted Shrimp
yellow grits, chorizo gravy, fine herbs
’12 ROSÉ of GRENACHE, Artazuri, Navarra, SPA
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tasting menu 38 ~ wine pairing 14