Sample Menu

Quicktab: Lunch/Dinner Menu

they might be tostones, murasaki sweet potato, lime-pimenton crema, chili crisp
little gem caesar, lemon-peppercorn dressing, parmigiano-reggiano, pangrattato
kabocha squash & farro, sweet corn, lump crab, bacon lardons, red miso butter
crispy oysters, smoked apple & Napa cabbage slaw, house pickles
a salad in autumn, shaved fennel, pear, greens, ginger-honey dressing, ricotta salata
if you like creamy burrata, chioggia beets, crushed pistachio sauce, pickled radish
tagliatelle al limone, pamlico shrimp, espelette pepper, garden herbs, pangratatto
pappardelle al ragu, ragu bolognese, parmigiano-reggiano
ravioli del plin, filled with roasted veal & pork, crema di parmigiano, veal jus
pappardelle with pasture pork ragu bolognese, parmigiano-reggiano
plin piemontese, pastured raised pork raviolini, crema di parmigiano 24 agnolotti, kabocha squash, swiss chard, confit cippolini, pecorino fresco, sage butter
ravioli di manzo, barolo braised beef shoulder, parmigiano-reggiano
warm rustic baguette, whipped butter, sea salt
organic polenta, parmigiano-reggiano
dirt candy, toasted pistachio ail lade
porcini dusted fingerling potatoes, smashed and fried, house aioli

striped bass, mussels, pamlico shrimp, bok choy, mushrooms, leeks, shellfish nage, shaved parsnip
flounder, field peas, sweet corn, pamlico crab, fines herbes, vidalia onion soubise
neesvig ny strip, charred broccoli, potato mousseline, black truffle hollandaise*
flounder, field peas, sweet corn, pamlico crab, fines herbes, vidalia onion soubise 38 caramelized duck, spiced roasted young carrots, pinenut mousseline, pickled raisins, duck jus *

Chef's tasting menu - five course bespoke tasting menu (prepared for the entire table only)

carnivorous, pescatarian, vegetarian, vegan, or pasta