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