What we’re serving this week.
Menu shifts with the seasons and what our farmers and fishmongers bring in. Anything below subject to change by the time you sit down — that’s the point.
To Start
- Smoked Bone MarrowSourwood honey, sea salt, grilled bread$16
- Deviled EggsBacon jam, pickled mustard seed, chive$12
- House CharcuterieThree meats, two cheeses, jam, mustard, bread$24
- PEI MusselsLemongrass, ginger, Thai chile, coconut milk$19
Salads & Greens
- The WedgeFried green tomato, buttermilk blue, smoked bacon, herbs$15
- Heirloom TomatoBurrata, basil oil, Maldon, grilled sourdough$17
- Roasted BeetWhipped goat cheese, candied pecans, sherry vinaigrette$14
Mains
- Dry-Aged New York StripForty days. Maitake mushrooms, bordelaise, pommes purée$58
- Pan-Roasted Half ChickenSweet corn, summer beans, jus$34
- Catch of the DayAsk your server. Always wild, never farmed.MP
- Slow-Braised Short RibCreamy grits, charred scallion, red wine$42
- Squash TortelloniBrown butter, sage, hazelnut, Parmigiano$29
Sides
- Crispy BrusselsMaple, chili, lemon$11
- Skillet CornbreadSorghum butter$9
- Pommes PuréeCultured butter$10
Dessert
- LT Chocolate Chip SkilletPulled warm. Vanilla bean gelato, flake salt$13
- Buttermilk Panna CottaStewed stone fruit, shortbread$12
- Pecan TartBourbon caramel, crème fraîche$12
Wine and cocktail lists at the table. Tell us about allergies and we’ll work around them.
Reserve a table on Resy