Sample Dinner Menu: 10.03.25
1/2 dozen raw oysters *
shigoku, wa, horseradish, lemon
pâté
pork w/ plum, endive, pickles, mustard
fried crab balls
lemongrass, ginger, chile, egg, panko, cabbage & sesame slaw
radicchio salad
apple, walnut, frico
east coast fluke crudo
daikon, yuzu, sesame, ginger, chili
seared scallops
romano beans, almond
manila clams
crowder peas, ‘nduja, tomato
agnolotti
duck confit, chicory, parmesan, balsamic
braised chicken thigh
jimmy nardello peppers, fennel, capers, potato
lamb belly pinwheel
fregola, black olive, tzatziki, scallion
cheese
ciel de chèvre (belgium/goat), almonds, figs, grapes
little t baguette & olive oil
MENU FAQs
Can you accommodate dietary restrictions?
In many cases, yes—gluten-free folks have an especially easy time with our menu. Alert your server when you arrive of any dietary restrictions so they can help you modify or steer clear of any dishes with allergens.
Do you offer dessert?
We usually have a seasonal panna cotta. Offerings may change.
Why does the menu above say “sample menu”?
Our menu changes daily based on freshness, what our farmers stop by the restaurant with, and what foragers have found. To inquire about today’s menu, email kevindgibson@gmail.com.