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dinner

dinner

GARDEN

Gem Lettuce Dill Salad Buttermilk & Trout Roe 15
Black Mission Fig Beets, Black Walnut 16
Heirloom Tomato Stracciatella & Black Plum 16
Tempura Maitake Mushroom Sour Melon, Mint 16
Summer Squash Sunflower, Tomato Jam & Zucchini Bread 23

GRAIN

Housemade Bread with Cultured Butter 6
Carolina Gold Rice Lobster Mushroom, Summer Truffle 25
Fennel Pollen Ravioli Charred Cucumber Consommé 22
Luna Piena Maine Lobster & Coral Butter 34

SEA

Sweet Corn Pudding King Crab, Curry, Lime 22
Charred Octopus White BBQ, Fennel, Turnip 19
Smoked Sturgeon Kohlrabi, Grape, Seaweed 30
Roasted Stone Bass Fava Bean, Purple Potato Broth 28

FIELD

Foie Ganache Blueberry Cake & Lemon Balm 23
Crispy Chicken Leg Red Roast Glaze & Satsuma 19
Roasted Chicken Speckled Grits, Pickled Greens, Gribiche 29
Lamb Presse Wax Bean, Juniper Yogurt, Sorrel Purée 30
Prime Skirt Steak Eggplant Caviar, Parsnip, Grain Mustard 37

 

Chef’s Tasting Menu 5 Courses, 85 per person full participation required

Wine Pairing, 55

 

Executive Chef Larry Feldmeier

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