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Dinner

  • August 1, 2015
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  • Saturday 4-course Fixed Menu $75
  • Cucumber salad with eggplant, yogurt and crispy flatbread   
  • Romano beans with tomato confit and fried sage
  • Grilled duck breast and slow-cooked leg with farro, corn, rapini and preserved Seville orange   
  • Peach leaf ice cream with blackberries and benne seed candy
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  • Cucumber salad with eggplant, yogurt and crispy flatbread    14
  • Pig's head fritters and grilled duck liver with Belgian endive salad, beets and horseradish    15
  • Grilled local squid salad with tomatoes, chiles and benne seeds    16
  • Butter lettuce salad with Camino vinegar and herbs    12
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  • Slow-cooked beef ragù with new potatoes, greens and cutting celery    17
  • Grilled king trumpet mushrooms and artichokes with sheepsmilk ricotta, fresh turmeric and walnuts    15
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  • Grilled duck breast and slow-cooked leg with farro, corn, rapini and preserved Seville orange    37
  • Fried hen-of-the-woods-mushrooms with sweet and hot peppers, red lentils, wild nettles
  • and an egg cooked by the fire    29
  • Grilled local white sea bass with fresh butter beans, Savoy cabbage and tomatillos    39
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  • Fiscalini cheddar    9
  • Grilled homemade flatbread    2