Dinner

a y f t

STARTERS

Chef's Board

15

Chef’s selection of three cheeses and two cured meats, quince paste, house-made mustard, pickled vegetables, seasonal fruit, nuts, red fife saltine cracker

Salt Roasted Beets

12

Red beets, goat cheese, macadamia nut granola, ginger, confit of lime

Shrimp Ceviche

14

Shrimp, sweet potato, bee pollen, agua chile, chorizo aioli, burnt orange

Scallops

18

Diver scallops, crispy sweet breads, cauliflower, black garlic walnut puree, mint

Foie Gras

20

Hudson Valley foie gras, Caffè Lucé coffee french toast, acorn squash, pearl onions, ras el hanout maple syrup

Prince Edward Island Mussels

15

Steamed in dry white wine, charred fennel, espelette, garlic, orange butter, mint

Add: pommes frites with Iron John’s beer mustard aioli 4

Fresh Oysters

17

Six shucked to order assorted oysters, fresh lemon, cocktail sauce, hot sauce

Steak Tartare

14

Seasoned hand chopped raw beef, whipped cheddar, radish, perilla seeds, nasturtium, on Barrio Bread toast

Add: pommes frites 4 

SOUP & SALADS

Carrot Veloute

9

Carrot, yogurt, lime-oil, cumin croutons

Chicory Salad

10

Arugula, dried red currants, carrots, shaved brussels sprouts, candied walnut, ginger-sorghum vinaigrette

Market Salad

10

Mixed greens, winter squash, dates, quince vinaigrette, pecans, parmesan

Entrees

FRESH FISH

MP

Fresh and sustainable; your server will describe today’s preparation

Roasted Chicken

26

Top Knot Farms half chicken, chiltepin glazed carrots, tarragon, Geechie Boy yellow grits, benne seeds, sour chicken jus

Vanilla Cured Duck

26

Maple Leaf duck breast, Pima corn grit cake, dried apricot and squash gut mole, mizuna

Ricotta Gnocchi

19

Celery root-sage cream, mushroom, cherry tomato, citrus bread crumbs, arugula, fried sage

Add chicken 5  Add sausage 5  Add shrimp 7  Add scallops 14

Roasted Beet Risotto

19

Red beets, goat cheese mousse, walnut gremolata, fines herbes

Add chicken 5  Add sausage 5  Add shrimp 7  Add scallops 14

Bouillabaisse

36

Fresh fish, lobster, mussels, prawns, scallops, red potatoes, bell pepper, charred fennel, onion, lobster-saffron broth, rouille toast

Pork Belly

26

Crisp pork belly, BBQ tepary beans, brussels sprouts, bread and butter cauliflower, smoked bread crumbs

New York Strip

39

21 day dry aged 9oz. New York strip, agrodolce, radish salad, sweet potato and celery root tartiflette

Honey Lacquered Quail

23

Vermont quail, filled with corn bread-chorizo, BBQ tepary beans, charred broccoli, cilantro

Short Rib

26

Ancho chile-citrus braised beef short rib, brussels sprouts, crushed new potatoes, walnut gremolata

Sides

Geechie Boy Grits

8

Brussels Sprouts

7

Beet Risotto

7

Crushed New Potatoes

7

Glazed Carrots

6

Pommes Frites

5

DESSERTS

Vanilla Bean Creme Brulee

8

Fresh berries

Lemon Goat Cheese Cheesecake

8

Rosemary graham crust, blackberry preserve, mascarpone sweet cream mousse

Ibarra Chocolate Torte

8

Mesquite crumble, raspberry, chocolate sauce

Cherry & Pear Bread Pudding

8

Whiskey cream anglaise

Ginger Rum Apple Galette

8

Sonoran wheat crust, bourbon maple ice cream

Daily Selection of Ice Cream

Single scoop   4
Double scoop   6