
dinner menu
APPETIZERS
Big Island Oysters on the Half Shell* / 17
champagne mignonette, cocktail sauce, saltine crackers
Manakintowne Farms Lettuces / 15
pickled blueberries, ricotta, grilled corn, spiced almonds
Little Gem Caesar* / 15
white anchovy, parmigiano-reggiano, sourdough
Hanover Tomato Gaspacho / 13
marinated cucumber, pine nut, basil oil
Bar Harbor Maine Mussels / 17
confit chicken, roasted tomatillo broth, crostini
Summer Squash Risotto / 17
radicchio, sunflower seed
Crispy Chesapeake Bay Oysters / 18
pickled peppers, kite's country ham, virginia peanut-romesco
Jumbo Lump Crab Cake / 24
frisée, shallot, baby carrot, avocado-pistachio pesto
MAIN COURSES
Lemaire “Barnyard” Burger* / 25
aged cheddar, edward’s bacon, sunny side up egg, foie gras emulsion, collard greens
Saffron Campanelle / 28
ratatouille, basil, charred tomato coulis
Ancho Chili-Rubbed Salmon* / 35
heirloom tomato, peaches, farro verde, crème fraîche
Roasted Red Snapper / 36
three sisters succotash, herbed beurre blanc
Caramelized Sea Scallops / 38
anson mills polenta cake, curtido, roasted poblano sauce
Green Circle Chicken Breast / 34
chilled cucumber & tomato salad, local grits, boursin cream
Grilled Angus Flank Steak* / 45
carolina gold rice, fire roasted vegetables, chimichurri
Vintage Grass-Fed Beef Tenderloin* / 50
fingerling potatoes, bacon lardons, lacinato kale, red wine jus
À LA CARTE
Braised Collard Greens with Crispy Bacon / 10
Chilled Cucumber & Tomato Salad / 10
Macaroni & Cheese with Garlic Breadcrumbs / 10
Crispy Potatoes with Sauce Gribiche / 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