FRIDAY SATURDAY DINING ROOM PRIX FIXE MENU $64

CANAPE AND PAIN AU LAIT
ALL MENUS SUBJECT TO CHANGE


 

SNACKS

 

*MARKET OYSTER 4 per piece OR
20 1/2 DOZEN / 34 DOZEN
lime / cilantro / piment d’Espelette

*EGG TOAST 5
Ryan’s brioche / aged beef parisa / jalapeño and mimolette

*NDUJA TOAST 4
sourdough / fennel / tomato / honey
 
 

CHOICE OF APPETIZER

 

HOE CAKE
heirloom tomatoes / crispy pork belly / hominy / corn butter / urfa chili / sherry vinaigrette / anise hyssop

CRISPY GULF SHRIMP
green tomatoes / summer squash / pickled pole beans / dill / grilled sourdough

*ARTICHOKE CUSTARD
fried baby artichoke / ember roasted and raw artichokes / lemon / olive oil / Culatello

PAPPARDELLE PASTA
pork ragout seasoned with juniper, rosemary, and thyme / pecorino romano / red wine


CHOICE OF ENTRÉE

 

*7 DAY AGED ROHAN DUCK BREAST (SUPP 6)
Charleston Gold Rice / Sea Island Red Peas / smoked duck confit / wild Agarita berry / green coriander / Tatume squash / peanuts / roasted poblano pepper

*6OZ 44 FARMS NY STRIP
*12OZ 44 FARMS NY STRIP (SUPP 25)
*12OZ 44 FARMS RIBEYE (SUPP 28)
*12OZ 40 DAY DRY AGED 44 FARMS RIBEYE (SUPP 48)
pomme rosti / black garlic–pecan miso / garlic chive puree / braised cipollini onion

ATLANTIC HALIBUT
spring onion / baby carrots / roasted local mushrooms / grilled endive / almond / charred onion jus

ROOT CRUSTED PORK LOIN
pork sausage / beet spaetzle / swiss chard / fermented parsnip / sweet potato purée




 CHOICE OF DESSERT

 

PEANUT AND DARK CHOCOLATE NAPOLEON
peanut custard / chocolate ganache / feuilletine / peanuts / salted caramel / nasturtium sherbet

FREDERICKSBURG PEACHES
peach-leaf pound cake / grilled peach puree / roasted peach pits / sweet-cream ice cream / candied almonds / rosemary

BLACKBERRIES
sage pâte sucrée / blackberry curd / honey-lemon mascarpone / blackberries compressed with mulberry leaf and honey / sage oil

*CITRUS LEAF-WHITE CHOCOLATE MOUSSE
toasted coconut and macadamia / joconde / white chocolate ganache / mango and tropical fruits


 

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
6.22.19