FIRST COURSE

Columbia River Wild Salmon Tartare

Crispy Shallots, C itrus, Cilantro and Yuzu Emulsion
14

Georgia English Pea and Buttermilk Soup

Louisiana Crawfish and Blue Crab Fritter with Parsley
12

Crisp Chesapeake Soft Shell Crab

Anson Mill’s Grit s, Jerusalem Artichoke Pickles and Parsley Brown Butter
16

Georges Bank Scallop B L T

Candied Benton’s Bacon, Tomato Confit, Baby Romaine Lettuce, Toasted Brioche and Scallion Puree
16

Pan Roasted Lamb Sweetbreads

Morel Mushroom s, Fava Beans, House made Mustard, Rosemary, Mint and Lamb Jus
15

Duo of La Belle Farms Foie Gras

Grilled Terrine and Seared Duck Foie Gras, Buttermilk Biscuit, Kumquat Marmalade, Black Pepper, Parsley Oil and
Cherrywood Aged Balsamico
22

SALADS
Four Farm s Spring Salad
Mixed Lettuces, Arugula Blossom s, French Breakfast Radish, Lemon Confit Vinaigrette and Aged Parmigiano Cheese
10

Benton’s Country Ham and Asparagus

Grilled Asparagus Wrapped in Country Ham, Citrus Vinaigrette, Spiced Pecans, Cherrywood Balsamico and Sweetgrass
Dairy Fresh Chevre
12

MAIN COURSE
Grilled Cape Fear N.C. Swordfish
Morel Mushroom s, Sa lt Roasted Baby Beets, Shaved Asparagus, Watermelon Radish, Lemon Confit, Scallion Oil and
Cherrywood Aged Balsamico
32

Pan Roasted Alaskan Halibut

Georgia White Shrimp, Carnaroli Risotto, Wild Ramps, Parmigiano Reggiano, Sake- Shellfish Broth and Parsley Oil
34

Seared Hawaiian Big Eye Tuna

Vanilla Poached Vidalia Onion, Creamed Copes Corn, Woodland Gardens Baby Bok Choy, Chicken Jus, Toa sted Peanut
Powder and Apple Cider – Sorghum Gastrique
36

Tasting of Local Vegetables

Baby Beets, Arugula, English Peas, Skillet Greens, Fennel, Mustard Greens, Fingerling Potatoes, Jerusa lem Artichokes,
Hakurei Turnips, Baby Carrots and Wild Mushrooms
24

A Study in Mississippi Rabbit

Sous Vide Leg, Crisp Tenderloin and Roasted Rack, CO Farms Baby Carrots, Georgia English Peas, Hakurei Turnips,
Roasted Spring Onions and Rabbit Jus
36

Anderson Ranch Rack of Lamb

All Natural Oregon Lamb, Hen of the Woods Mushroom s, Fava Bean Puree, Moore Farm s Petite Carrots, Roa sted Young
Leeks and Lamb Jus
40

Grilled Painted Hills Beef Ribeye

Roasted Fingerling Potatoes, Cippolinis and Pan Roasted Baby Fennel with Veal Jus and Shaved Horseradish
38

A tasting menu is always available.

Join us for Sunday Supper from 5:30 to 10:00 p.m. on Sunday evenings. Choice of appetizer, entree and dessert—$29.50.

See the dessert menu

DESSERT
PB&J
all-natural peanut butter crème brûleé, concord grape ice cream, beignet donuts, and pure cane coca-cola float
8
Sticky Toffee Pudding
brandied golden raisin ice cream, toffee sauce, sweet cream, and pecan crunch
8

Vegan Chocolate Cake

valrhona sorbet, caramel, toasted walnuts, and organic bananas
8

SMALL SWEETS
Apple Fried Pie
cinnamon ice cream and clove caramel sauce
6

Ginger Cake
honey-pepper syrup, quince compote, vanilla ice cream, and kataifi
6

'Candy Bar'
valrhona chocolate, peanut caramel, nougat, and vanilla ice cream
6

CHEESE
Three for $12; Five for $17

COW
kings cheddar
sharp, caramel tones; balanced
new south wales, australia

gorwydd caerphilly
earthy and bright, lemony
caerphilly, wales

holly springs
mild and savory, slightly sharp
thomasville, georgia

parmigiano ubriaco
well structured, salty, rich
emilia romagna, italy
grand foin
spruce, pine, unctuous paste
chaput creamery, quebec

green hill
savory and grassy
thomasville, georgia

crater lake blue

rich milk, tangy, sea sa lt
rogue river, oregon

bleu d’auvergne
lush, herbaceous, spicy
auvergne, france

black mountain blue

spicy and complex
roque river, oregon

GOAT
elk mountain
wildflower honey, thistle and walnuts, great balance
rogue river, oregon

ol sciur gorgonzola
aromatic, fresh berries
lombardia, italy

SHEEP
brebirousse d’argental
supple paste, oak and caramel finish
argental, france

abbeye de belloc
hazelnuts and sweet milk
pyrenees, france

roncal
nutty and lemony
extremadura, spain

la serena
dried fruits and nuts
extremadura, spain

zamarano
rich caramel, balanced salt
castile-leon, france

persille de malzieu
intense salt, sweet milk finish
causses du larzac, france

MIXED
podda classico
cow and sheep
crunchy, toffee finish
sardegna, italy

valdeon
intense spice, salty finish
murcia, spain

DIGESTIF PAIRING
18

elk mountain--
oregon
amaro chiaciaro

holly springs –
georgia
antica formula

bleu d’auvergne–
france
pineau des charentes

ABC RED BRICK ALE

17

podda classico-
italy
kings cheddar-
australia

crater lake-
oregon

PORT AND CHEESE

20

kings cheddar
australia
portal fine tawny

green hill--
georgia
portal lbv

gorgonzola--
italy
ramos pinto quinta de portal 10 year tawny

XO PAIRING
30

green hill –
georgia
menorval xo calvados

roncal –
spain
martell xo cognac

bleu d’auvergne --
france
pyrat xo rum