Daily Menu

APRIL 17 2021


Quicktab: Lunch/Dinner Menu


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Dinner First Courses

Dinner Second Courses

Dinner Prix Fixe

li'l biscuits, fancy italian ham, vidalia onion jam 9

deviled eggs, smoked salmon 9

shrimp fritters, old bayoli 9


cheese, evoo crostini* 16

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

for the full cheese treatment +6

add cured meats (finnochiona, sopressata, prosciutto di parma) +10




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

spring greens, toasted hazelnuts, spring garlic-espelette dressing, shaved crudites 12

“beach clams”, virginia littleneck clams, neuskies applewood bacon, pilsner brodetto, green garlic 12

bigeye tuna, carpaccio, red miso-citrus “bagna cauda”, shoots, thai basil* 14

di stefano burrata, strawberry, toasted pistachio, RGOO, balsamico 12

chesapeake oysters, chicken fried, malt vinegar remoulade sauce, fried lemons, pickled radish* 12



lemon tagliatelle, spring garlic, jumbo lump crab meat, espelette pepper, pangratatto 25

spring onion & mushroom panzotti, spring onion butter, black truffle infused pecorino cheese 24

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

long island duck & leek francoboli, brown butter, fig vincotto, toasted pistachio 24

ricotta gnocchi, wild ramp-lemon pesto, parmigiano-reggiano, english peas 24

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

papparadelle, lilyden farms pork & veal ragu bolognese, rosemary, reggiano cheese 24


soft shell crabs, toasted organic farro, english peas, pecan brown butter, jus roti 32

pastured pork coppa steak, fingelring potatoes, spring onions, salsa verde, red wine sauce * 26

golden tilefish, butter poached pamlico shrimp, shellfish jus, baby bok choy, wild ramps 29

black sea bass, vidalia onion soubise, asparagus, lemon-hazelnut brown butter, shiitake mushroom 28

creekstone beef, oulotte steak, trumpet mushrooms, pea shoot coulis, broccolini shoot, marsala* 30

duck breast, arrowleaf spinach, rhubarb coulis, balsamico, cherry belle radish, duck jus* 29



{for the table}

dirt candy, pistachio aillade 8

creamy polenta, absurd amounts of parmigiano 8

duck fat potatoes, salsa verde, wild ramps 11



chef's spontaneous tasting menu {prepared for entire table}* 75/pp

wine pairing +48/pp


spontaneous pasta, vegetarian, or vegan tasting {prepared for entire table}* 69/pp

wine pairing +48/pp






not all ingredients are listed, please inform your server of all allergies and dietary restrictions

*consumption of raw or undercooked meat, fish, eggs, poultry or shellfish

may increase your risk of food borne illness. 20% gratuity may be added to parties of 6 or more