Beginnings
- emmer semolina, cultured butter, bulls bay salt
- 9
- banyuls-cassis gelee, grilled sourdough
- 24
- smoked pork belly, soft poached egg, carolina gold rice middlins
add ossetra caviar +25
- 17
- blue crab, fontina, old bay
- 27
- chili oil, crispy shallots, egg yolk
- 21
- chef's daily preparation
- 18
- marcona almonds, aged balsamic, grilled sourdough
- 22
- gem lettuce, crispy quinoa, anchovy dressing
- 19
Special
- regiis ova caviar, tartare sauce
- 12 per piece
- roasted oysters, ramp butter, parmesan crumbs
- 31 half dozen
On Ice
- 1/2 dozen freshly shucked
- 28
- lemon, chili, dipping sauce
- 26
- crème fraîche, chives, kettle chips
trout roe | 35/30g
ossetra | 95/oz
Mains
- trout roe, carolina gold rice, yuzu hollandaise
- 41
- 13 oz, buttermilk whipped potatoes, green peppercorn gravy
- 95
- eggplant caponata, marsh hen mill polenta, basil from the garden
- 38
- cauliflower, cippolini onion
- 44
- sea island red peas, braised greens, crispy bacon
- 39
- charred corn, chanterelles, ‘nduja
- 37
- charred broccolini, hen of the woods, scallion-ginger vinaigrette
- 78
- whole bird, cheddar-thyme biscuits, hot honey, vinegar slaw
- 64
- dry aged prime beef, roasted maitake, emmenthaler, tallow fries
- 38
Sides
Desserts
- cranberry coulis, buttermilk whipped cream
- 16
- whipped chantilly, basil ice cream
- 16
- mango passion coulis, vanilla wafers, banana caramel
- 16
