Dinner Menu

Cooked for hours, served warm in shell, with peanut miso & house spice

Shrimp remoulade

Iacopi Brussels dressed with sunchoke Caesar, aged cheddar

Marinated beets, chicories, pomegranate vinaigrette, mints

Spiced oil, crunchy Torpedo onions, Shinko pear & turnips

Chicken liver mousse with crispy skin, maple & shallot vinaigrette, with cornmeal waffle

Shrimp & tomato gravy with Worcestershire, brown butter, lemon & hot sauce Served with white bread

Lobster mushroom conserve, oil-poached egg yolk, cheezy hominy grits

1oz White Sturgeon Caviar, buttermilk dip, caramelized banana dip, smoked pork jowl & our cultured butter

Broccolis, wild Chanterelles, Fuji apple, aged cheddar

Winters pecan brown butter, garnet yam, sea grass, lemon

Roasted loin, ‘Lamb-douille’, stewed neck, red beans with our lamb bacon, Nardellos, Jill’s arugula

Buttermilk fried leg & roasted breast with drippings & deviled egg La Ratte potato salad

Stone-milled red corn from Lee, served warm, with tangy honey butter

Aged Charleston Gold rice with tomato & Lucero okra

Slow cooked with smoked ham hock, berbere spice, cider vinegar

Wayne’s carrots cooked with carrot juice & brown sugar