SAMPLE MENU (Menu Changes Daily)

SPRING SALAD ~ 16

artisan lettuce ~ berries ~ chèvre ~ chia ~ rosé 

AJO BLANCO (chilled “white gazpacho”) ~ 16

grapes ~ mint ~ pea tendrils ~ arbequina

ICEBERG WEDGE ~ 18

Asher blue ~ BGE smoked bacon ~ fried onions  

CARIBBEAN JERK QUAIL ~ 21

gooseberry ~ plantain ~ mojo jus ~ cilantro

BUTTERNUT SQUASH BOLOGNESE ~ 25

rigatoni ~ broccoli rabe ~ “parm-cotta”

LAARB DUCK (Traditional Thai)  ~ 25

toasted peanuts ~ prik nam plah ~ sticky rice

CRESTE DI GALLO FUNGHI  ~ 28

smoked local mushrooms ~ rutabaga ~ green hill

CHICKEN KATSU ~ 25

jah joy sweet chili ~ pickled daikon ~ slaw

GULF SHRIMP TOM YUM  ~ 30

butternut squash ~ bok choy ~ turnip ~ thai basil

BLACKENED ORA KING SALMON ~ 32

salsa verde ~ black bean ~ crema ~ yucca

CAROLINA FLUKE ~ 29

sauce meuniere ~ kumquat ~ sugar snaps

CHAMBLEE LOBSTER ROLL  ~ 38

fines herbes ~ lemon ~ lobster butter ~ mayonnaise

CHATEL WAGYU COULOTTE STEAK ~ 38

“chimi-naise” ~ malbec reduction ~ amaranth