| CREAMY ANSON MILLS SLOW ROASTED POLENTA |
18 |
| AM FOG SHIITAKE MUSHROOM RAGOUT / AUTUMN BRAISING GREENS / CIPPOLINI ONIONS / PECORINO CREAM |
| BUNDY/CROSS FARMS THYME ROASTED FREE RANGE CHICKEN BREAST |
24 |
MINNESOTA WILD RICE, BULGAR WHEAT, AND BARLEY /
SLOW BRAISED YARD BIRD / WILTED ARUGULA
POTATO CARAWAY SAUCE |
| AS SOUTHERN AS IT GETS BERKSHIRE PORK CHOP |
25 |
| CREAMY MAC-N-CHEESE / ALL DAY COLLARDS / COCA-COLA BBQ |
| GRILLED FILET OF BEEF TENDERLOIN* |
30 |
SAGE MASHED POTATOES / BROWN BUTTER CABBAGE /
BOURBON-MUSTARD DEMI-GLACE |
THE LEMAIRE HOUSE GROUND “BARNYARD” BURGER*
|
17 |
PIG BACON / SUNNY SIDE UP CHICKEN EGG / FARMHOUSE
COW CHEDDAR / DUCK FOIE GRAS SAUCE
|
| CRISPY SKINNED WILD STRIPED BASS |
29 |
| BUTTERNUT SQUASH RISOTTO / BRUSSELS SPROUTS / CIDER-BACON JUS |
| SUSTAINABLY-RAISED LOCH DUART SALMON |
27 |
GARLIC ASPIRATION / CREAMY CAROLINA RICE GRITS /
SAFFRON-SHRIMP BROTH |
| GRIDDLED JUMBO LUMP BLUE CRAB CAKES |
30 |
CAROLINA CELERY ROOT-RADISH SLAW / GINGER ALE SWEET POTATOES / GRAPEFRUIT-HONEY BUTTER
|
| BRAD’S HOMEMADE PASTA RIBBONS WITH AUTUMN VEGETABLES |
20 |
| BABY CARROTS / BABY TURNIPS / PARSNIPS / RED BEET CURRY EMULSION |
|
* fish selections are available simply grilled with extra virgin olive oil and garden-fresh herbs |
