Restaurant Week Menu 35 (full details)

Bread & Butter 4

Okra & Crab Soup, lobster, corn, yogurt (gf) 15

Cucumber Salad, fermented carrot dressing, walnut oil (gf/df)

Heirloom Tomatoes, Peachy goat cheese, micro celery, sweet jalapeno (gf) 13

Corn Succotash, tomatoes, celtuce, fermented jalapenos (gf)

Green Tomato Salad, fresno chilis, red onion, bacon vinaigrette (gf/df) 11

Radiccio, cipollini onions, creme fraiche, banana pepper dressing (gf) 12

Grilled Melon, lamb ham, Peachy goat cheese, parsley (gf) 14

Braised Collard Greens, pilpelchuma lamb (gf/df) 13

Strozzapretti, fermented tomato, fermented sausage, gouda 14

Mixed Summer Squash, moilee curry, jasmine rice, cilantro (gf/df) 15

Maryland Scallops, fermented turnips, pea shoots (gf) 26

Grilled Pork Ribs, three flavor sauce, fried shallots (gf/df) 18

Grilled Skirt Steak, ramp chimichurri (gf/df) 16

Butter Poached Half Chicken, white beans, ramp sauerkraut 25

Braised Collard Greens, lamb shoulder (gf/df)

Warm Olive Oil Cake, poppy seeds, peaches 9

Whipped Coconut Cream, peaches, almond brittle (gf/df) 9

Blackberry Ice Cream (gf) 5

Canary Melon Sorbet (gf/df) 5


*Please note that this menu does not list all ingredients used in each dish. If you have any allergies or dietary restrictions please let us know and we will do our best to accommodate them.

**This menu is subject to change at any time, and may not reflect the menu being served at any given time. Please contact us to confirm specific menu items.