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menu
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the Dessert Menu
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the Wine List |
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the Reserve Wine List
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Dress
Code: Business Casual
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No
Jackets or Ties Required
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SMALL PLATES
Download
the Menu
.pdf
Today’s
Open Faced Ravioli
Panang
Curry Chicken Tenderloins
Crisp
Tofu
YaYa’s
Eggplant Steak Fries, 10x Sugar
Hot
Smoked Salmon Tostadas
Habanero
Cream Cheese
Pan
Fried Kefalotiri Cheese
Lemon,
E.V.O.O.
Chicken
Livers A La Plancha
Pomegranate
Balsamic
Sambal
Tossed Crispy Calamari, Pea Shoots
Roasted
Pork Belly Tacos
Orange
Hoisin, Cilantro
Blue
Hill Bay Mussels, Foccacia
Smoked
Garlic Butter
Lamb
Scallopini
Pancetta,
Goat Gouda
Roasted
Bone Marrow, Maldon Salt
Grilled
Ciabata & Meyer Lemon Jelly
Thai
Rare Beef & Red Onion Salad
Edamame
Pot Stickers, Mushroom Soy
Shrimp
& Crab Étouffée
Green
Onion Rice Cake
Smoked
Prosciutto Flatbread, Cipollini Onion
Local
Chevre, Pink Peppercorn Honey
Herbed
Gnocchi, Niman Lamb, Baked Ricotta
Natural Jus
RAW
PLATES
Ahi
Tuna Tartare, Blood Orange Vinegar
Serranos
Virginia
Flounder Sashimi, Yuzu Ponzu
Thin
& Raw Beef Sirloin
Smoked
Salt, Truffle Mustard Aioli
Red
Flame Grapes, Sheep’s Milk Ricotta
Olive
Oil Baked Pita, Caramelized Fennel
Krog
Street Mozzarella, Sun Dried Tomatoes
“O”
Sherry Vinegar, Basil
Greek
Wedge, Cucumbers, Sweet Peppers
Feta
Cheese & Toasted Oregano Vinaigrette
Romaine Heart Salad with Gruyere Cheese
SOUP
BOWLS
Mock
Turtle Soup with Dry Sack Sherry
African
Squash Bisque, Cranberry Relish
Shaved
Foie Gras
Soups 1-1-1
BIG
PLATES
Tarragon-Lemon
Roasted Chicken
Creamy
Mashed Potatoes
Carolina
Mountain Rainbow Trout
Choy
Sum, Ponzu Hollandaise
Crispy
Duck Breast with Thai Risotto
Green
Curry Essence
Jonah
Crab Stuffed Acadian Redfish
Preserved
Lemon Velouté, Leek Greens
Rosemary
Basted Flat Iron Steak
Heart
of Palm, Arugula & Lemon Oil
Morita
Chile Dusted Salmon
Goat
Cheese Couscous, Cranberry Vinegar
Whole
Roasted Bronzini, Brussels Sprouts
Whole
Grain Mustard–Shallot Butter
Double
Bone Pork Chop, Grilled Artichokes
Ver
Jus-Wooly Pork Emulsion
House
Made Tagliatelle, GA Shrimp, Hot Coppa
Preserved
Tomato–Garlic Butter
Braised
Beef Short Rib, Acorn Squash
Three
Philosophers–Red Eye Gravy
Sea Scallop
Benedict on Country Ham Grits
Asparagus & Spiced Hollandaise
SECOND
MORTGAGE PLATES
Maine Lobster & Roasted Green Chile Soft Taco
Cascabel Cream, Tomatillo Pico
14
oz Veal Porterhouse, Truffle Butter
White
Wine Poached Pears
Center
Cut 10 oz Beef Filet
Brown
Butter Jus
20
oz Bone-In Ribeye
Warm
Point Reyes Blue Cheese Vinaigrette
Australian
Lamb Chops, Aged Balsamic
Iron Skillet Wild Mushrooms
SIDE
PLATES
Vermont
Sweet Butter Mashed Potatoes
Brown
Butter Cauliflower Mash
Sesame
Stir Fry Choy Sum
Goat
Cheese Couscous, Cranberry Vinegar
Country
Ham Grits
Charred
Corn & Gouda Cheese
Sautéed
Spinach
Roasted
Brussels, Mustard – Shallot Butter
Hand
Cut French Fries, Blue Cheese Fondue
