Spring 2013 Menu

Stone Soup 7 -
Inspired Daily. Farm-Fresh Ingredients

Coastal Oyster Crudo** 3 -
Pickled FEBA Farm Ramp Mignonette

Hearth-Charred Peppers 5 -
Sea Salt. Crispy Bread.

House Pimiento Cheese 4 -
BBQ Onions. Flat Bread

Charred Octopus 8 -
Potato-Green Olive Salad. Harissa

Hot Crispy Pig Tails 9 -
Celery. Radish. Blue Cheese. Rooster Butter

Regional and Inspired Cheeses
Single 6 -        Trio 16 -
Crafted Breads. Garniture

Arugula Salad 12 -
Point Reyes Blue. Mission Fig & Almond Granola. Burnt Honey Dressing

Farmer Salad 10 -
Baby Lettuces. SC Strawberries. Biscuit Crumble. White Chocolate-Citrus Vinaigrette

Ember-Roasted Beets 11 -
Carrot Puree. House-Crafted Farmer’s Cheese. Farro-Parsley Salad. Charred Lemon Vinaigrette

For All Salads Add:
Roasted Salmon 8 -   Crispy Pig Ears 7 -
Sauteed Shrimp 9 -    Fried Chicken 6 -

Surf & Turf Pierogi 17 -
Sweetbread & Lobster-Filled. Truffled Asparagus. Foie Jus

Beet Gnocchi 15 -
Roasted Artichoke. NC Feta. Sage. Walnuts. Warm Brown Butter Vinaigrette

Petite Short Rib 17 -
Shaved Asparagus & Parsnip Salad. Poached FEBA Farm Egg. Bernaise

Mussels** 16 -
Barigoule. Vadouvan. Vanilla Bean. Lime

** The consumption of raw or under cooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.
** May contain raw or undercooked eggs.