A La Carte menu

First Flavors

Cold Appetizers

  • Beef Carpaccio

    Smoked Hamachi “Tonnato Sauce”, Radish, Olio Verde

    13

  • Chilled Sunchoke Soup

    Hibiscus Agro Dolce, Toasted Sunflower Seeds, Celery

    9

  • House Made Mozzarella

    Tomatoes, Marinated Vegetables, Estratto, Holy Smoke Olive Oil Jam

    11

  • Braised Beets Salad

    Goat Cheese, Pistachios, Vegetable Ash, Burnt Honey & Blood Orange Glaze

    10

  • Field Greens

    Sundried Cranberries, Spiced Pecans, Hook’s Blue, White Balsamic Vinaigrette

    9

Hot Appetizers

  • Crispy Potato Gnocchi

    Cauliflower Puree, Apricot and Sicilian Caper Emulsion

    12

  • Berkshire Pork Belly

    Mushroom Agnolotti, Pickled Mushrooms, Ponzu Broth

    15

  • Lowcountry Carbonara

    Carolina Quail, Onion Impasta, Bacon Crème Fraiche, Sunny Side Up Egg

    15

Entrees

  • Scottish Salmon

    Carrots Cooked in Embers, Roasted Shallot, Fennel Agro Dolce, Coriander

    29

  • Braised Beef Short Rib

    Paccheri Pasta, Artichoke Puree, Pecorino Romano, Fava Beans, Mace

    32

  • Beef Rib Loin

    Foccacia Puree, Kurios Farms Tomatoes, Cippolini Onion, Green Olive Condiment

    32

  • Canadian Duck Breast

    Buckwheat Griddle Cake, Toasted Almonds, Asparagus, Rhubarb

    34

  • Seared New England Scallops

    Green Onions, Peewee Potatoes, Crispy Pepperoni

    35

  • Housemade Ricotta Cavatelli

    Slow Braised Spring Vegetable Ragout, Celery, Olio Verde

    25

  • Butter Poached Chicken

    Peekeytoe Crab, Popcorn Polenta, Corn, Mushrooms

    30