
dinner menu
APPETIZERS
Oysters on the Half Shell from Matheson Oyster Co.* / 17
champagne mignonette, cocktail sauce
Manakintowne Farms Lettuces / 15
strawberry, rhubarb, mint, camembert, hazelnut vinaigrette
Little Gem Caesar* / 15
white anchovy, parmigiano-reggiano, sourdough
Wild Mushroom Bisque / 13
spring onion custard, balsamic reduction
Pernod Steamed Mussels / 16
semi dried tomato, braised fennel, crostini
English Pea Risotto / 22
maine lobster, surry sausage, lemon oil
Crispy Chesapeake Bay Oysters / 18
bread & butter pickle, country ham, house hot sauce, sauce gribiche
Jumbo Lump Crab Cake / 24
flint corn polenta, watercress, smoked tomato broth
MAIN COURSES
Lemaire “Barnyard” Burger* / 25
aged cheddar, edward’s bacon, sunny side up egg, foie gras emulsion, collard greens
Oyster Mushroom Casarecce / 30
fava bean, sunflower seed gremolata, black truffle velouté
Spice Rubbed Wester Ross Salmon* / 35
pearl couscous, cucumber & tomato salad, sauce choron
Herb Roasted Halibut / 38
spring vegetable fricassee, asparagus vichyssoise
Caramelized Sea Scallops / 40
blue crab succotash, fingerling potato, allium-pistachio pesto
Green Circle Chicken Breast / 36
carolina gold rice, blistered peppers, cilantro yogurt, tikka masala
Bone-In Pork Rib Chop* / 45
farro verde, sugar snap pea & radish salad, chipotle demi-glace
Vintage Grass-Fed Beef Tenderloin* / 55
anson mills grits, mascarpone, asparagus, cabernet jus
À LA CARTE
Collard Greens with Applewood Smoked Bacon / 10
Asparagus with Frisée and Chili Crisp / 10
Macaroni & Cheese with Garlic Breadcrumbs / 10
Rosemary Roasted Fingerling Potatoes / 10
*These items can be prepared raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness