Brunch: 7:00 AM to 2:00 PM
Dinner: 5:00 PM to 10:00 PM
Beginnings
- emmer semolina, cultured butter, bulls bay salt
- 9
- strawberry-meyer lemon gelee, grilled sourdough
- 24
- smoked pork belly, soft poached egg, carolina gold rice middlins
add ossetra caviar +25
- 22
- blue crab, fontina, old bay
- 24
- chili oil, crispy shallots, egg yolk
- 21
- pomegranate, benne seed
- 22
- local strawberries, marcona almonds, arugula
- 21
- gem lettuce, crispy quinoa, anchovy dressing
- 19
Special
- regiis ova caviar, tartare sauce
- 12 per piece
- wood-fired oysters, smoked paprika, citrus, cracker crumbs
- 31 half dozen
On Ice
- 1/2 dozen freshly shucked
- 28
- lemon, chili, dipping sauce
- 24
- crème fraîche, chives, kettle chips
trout roe | 35/30g
ossetra | 95/oz
Mains
- trout roe, carolina gold rice, yuzu hollandaise
- 41
- 13 oz, crispy kennebec potatoes, green peppercorn gravy
- 95
- grilled asparagus, sauce romesco
- 38
- carolina gold rice, benne, shrimp creole
- 43
- sea island red peas, braised greens, crispy bacon
- 39
- morels, spring peas, preserved meyer lemon
- 34
- charred broccolini, hen of the woods, scallion-ginger vinaigrette
- 78
- whole bird, cheddar-thyme biscuits, hot honey, vinegar slaw
- 64
Sides
Desserts
- cranberry coulis, buttermilk whipped cream
- 16
- bourbon spice topping, goat milk ice cream
- 18
- black current, poached pears, cinnamon cookie
- 16