Spring Menu
Available daily with all reservations

Lettuces, avocado, black garlic Caesar, parmesan, focaccia crisp – 18

Brussel sprouts, n’duja aioli, pickled celery, agrodolce – 16

Grilled snap peas, house-made ricotta, fresh horseradish, herbs – 15

Barbeque carrots, ranch dip, dill, pecans – 16

Grilled broccolini, Mighty Cap mushroom, Mangalitsa lardo, bacon breadcrumbs – 16

Roasted chicken, asparagus, baby turnip, black sesame bearnaise – 36

Etto conchiglie puttanesca, green garlic, caper, olive, bronze fennel – 32

Shrimp and grits, peanut curry, sorrel – 34

Seared scallops, English pea, Mighty Cap mushroom, bacon, quinoa, sauce ravigote – 40

Mangalitsa pork collar, golden beet romesco, grilled cauliflower, lemon aioli – 48

Flat iron steak, spring onion chermoula, cracked wheat, horseradish aioli – 42

Crispy fingerling potatoes, caramelized onion dip – 13

House made sourdough focaccia, strawberry black pepper butter – 14

Side of garlic & leek  farmer’s cheese – 7

Citrus marinated olives – 10

Bowl of parsnip soup, chamomile oil, Islay creme fraiche, parsnip chip – 14