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last updated on: Wednesday, February 3, 2016
Dinner Menu
Charcuterie
Tennshootoe, TN 18
La Quercia Speck, IA 18
Soppressata, CA 16

Served with buttermilk biscuits
and plum cardamom jelly

Taste of All Three 39

Oysters*
Kumamoto, Humbolt 4.00 ea
Kusshi, Puget Sound 4.00 ea
Beau Soleil, New Brunswick 3.75 ea
Rock Point, Dabob Bay 3.75 ea

Starters
Roasted chicken noodle soup, winter vegetables, parmesan 12
Pimento cheese, pickled vegetables, crostini 11
Butter lettuces, Fuji apples, candied walnuts, Pt. Reyes blue cheese dressing 13
Chicory salad, Asian pear, apple butter, pine nuts, ricotta salata 13
Roasted beets, Cara Cara oranges, spiced Greek yogurt, Feta vinaigrette 14
Tuna tartare, cornmeal fried green tomatoes, garlic chips, Tabasco green onion vinaigrette* 17
Cornmeal fried oysters, Herbsaint spinach purée, Hobbs’ bacon, preserved lemon* 15
BBQ shrimp, Worcestershire sauce, garlic herb toast 17
Roasted veal meatballs, potato purée, green peppercorn sauce* 15
Faith’s warm ham and cheese toast, soft poached egg, jalapeño cream* 15

Main Courses
California sea bass, root vegetables, Brussel sprouts, Niçoise mussel tapenade, black garlic* 33
Grilled Mahi-mahi, fennel-saffron purée, chorizo, broccoli rabe, chimichurri* 34
House-made chestnut fettuccini, roasted squash, Brussel sprouts, mushrooms, porcini cream, parmesan 25
Mary’s buttermilk fried chicken, braised greens, mac n cheese, bread crumbs, bourbon-honey 27
Seared duck breast, kabocha squash pudding, chanterelles, honey-duck jus* 37
Grilled pork chop, Anson Mills grits, chili-garlic broccoli rabe, apple-fennel relish* 35
House smoked St. Louis ribs, Texas Jack BBQ sauce, corn muffin, Stevie’s coleslaw 27
Grilled ribeye steak, potato-shallot hash browns, horseradish creamed spinach, red wine reduction* 38

Sides
Warm jalapeño cornbread 7
Smoked andouille jambalaya 8
Crispy okra, cilantro jalapeño aioli 6
Seared Brussel sprouts, pecans, cheddar, maple-sherry, herbs 7

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness, especially if you have a medical condition.