Daily Menu

MARCH 3, 2021


Quicktab: Lunch/Dinner Menu


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Dinner First Courses

Dinner Second Courses

Dinner Prix Fixe










{first courses}

cheese, evoo crostini* 16

+2 wildflower honey/+2 candied pecans/+2 jam/ +2 castelvetrano olives

for the full cheese treatment +6

add cured meats +10



li'l biscuits, shaved serrano ham, vidalia onion jam 10

deviled eggs, house smoked salmon 10

little gem lettuce, lemon peppercorn dressing, crunchy bread, parmigiano-reggiano* 12

kale salad, lady apple, 18 month gouda cheese, crispy quinoa, honey-apple vinaigrette 12

yellowfin tuna, carapaccio, chive, RGOO, red miso-ginger dressing* 14

chesapeake oysters, chicken fried, pickled pepper aioli, fried lemons* 14

they might be tostones, roasted hernandez sweet potato, sesame-chili crisp, urfa pepper crema 12



{pasta courses}

lemon tagliatelle, chive, chardonnay butter, piment d'espelette, pamlico shrimp, pangratatto 24

scallop & pamlico shrimp mezzaluna, san marzano tomato-shellfish sugo, parsley, RGOO 24

long island duck & leek francoboli, sage brown butter, toasted hazelnuts 24

ricotta gnocchi, arugula-lemon pesto, parmigiano-reggiano 24

parmigiano & ricotta agnolotti, piennolo di vesuvio tomato, really good olive oil, chilies, egg yolk 24

papparadelle, pastured berkshire pork & san marazano ragu, rosemary, parmigiano-reggiano 24



{main courses}

caramelized duck, parsnip puree, duck fat potatoes, sunflower shoots, madeira-duck jus* 29

dayboat scallops, roasted shiitake mushrooms, belstar broccoli, pistachio brown butter 27

pamlico flounder, pea shoots, young bok choy, vidalia onion romesco, lemon oil 26



{for the table}

dirt candy, pistachio aillade 8

cannellini beans, berkshire pork-tomato jus 8

creamy polenta, absurd amounts of parmigiano 8

duck fat potatoes, sauce dijonnaise 8