Dinner Menu

Drinks Private Dining Lunch Brunch Pub Night Happy Hour  Easter

Prelude

Savory Kale Salad 15

red grapes/black forbidden rice/toasted sunflower seeds/beets/feta cheese/sorghum-mustard seed vinaigrette

Grilled Spanish Octopus 19

warm potato & haricot vert salad/cress aioli/olives/piquillo gel

“Chicken Fried“ Hen of the Woods Mushroom 16

cured duck egg yolk/aged sherry reduction

White Asparagus Salad 17

beet gel/black truffle vinaigrette

Eastern Shore Cream of Crab Soup 17

sherry/diced green apple & curry espuma

Imported Burrata & Roasted Butternut Squash 16

falling farm hickory bark syrup/candied pumpkin seeds/squash puree & tuile

Entrees

Squid Ink Tonnarelli Pasta 27

jumbo lump crab/green onion/shellfish emulsion/breadcrumbs/chili oil

Braised Boneless Bison Short Rib 39

bloody butcher grits/roasted lockbriar broccolini/red wine reduction

Pan Roasted Yellow Fin Tuna Steak 37

sauteed mushrooms/kohlrabi & puree/satsuma sauce

Green Circle Chicken Breast 30
medjool dates/duck fat baby turnips/black lentil purée/coconut sap reduction

Sauteed Rockfish Filet 39

parsnip puree/huckleberries & brussels leaves

Sides

Brussel Sprouts 10

chili crunch/lime juice/fish sauce

Fried White Sweet Potatoes 10

miso-maple glazed. pumpkin seeds/5-spice

Borlotti Cranberry Beans & Winter Greens 10

parmesan chicken broth/extra virgin olive oil

Dessert

Pistachio-Raspberry Crème Brûlée pistachio tuile 10

Apple Paris Brest mascarpone chantilly cream/caramel sauce/almonds 10

Chocolate Espresso Mousse puff pastry/white chocolate sauce 10

Artisanal Cheese Plate 20

meadow creek- appalachain tomme/chapel hill creamery- hickory grove/firefly farms- bloomy breeze

fig jam/poached fruit/benne seed crackers

Please note: this is a sample menu, and items are subject to change due to availability and seasonality.