May 2018 ~ Menu items change daily

Executive Chef Trevor Fleming

Marinated olives or fried almonds with sea salt  5

Oysters on the half shell or grilled with lemon and butter  3 each

Hand cut fries with roasted garlic aioli  and house ketchup  5

Sterling American white sturgeon caviar served with bilini and  accoutrements (30g)   75

Boquerones with butter and toast   7.5

Werp green salad with olive-caper vinaigrette, garden herbs and parmigiano-reggiano   9

Hiramasa crudo with tamarind and coconut, tobiko, nasturtium   15

Coffee roasted beet salad with red endive, cara cara oranges, pistachio, creme fraiche   12

Beef braised mushrooms with fresh turnips and NC trout roe   13

Burrata with huckleberries and mead, purple oxalis   14

Roasted carrot agnolotti with white wine, garlic, and pecorino   14

Steak tartare with caper berries, hard cooked egg, pickled garlic and espelette aioli  14

Pan roasted ruby trout stuffed with blue crab, savoy cabbage, uni butter sauce   17

Dry aged Slagel Farms burger, bacon aioli, red onion, cheddar, with Werp greens and house pickles   14

30-day aged Slagel Farm ribeye steak with sauce mole, sorrel, mustard greens, and chickweed  17  

Charcuterie    6.50 each

Chicken liver mousse (chx) RSB ~ silken goodness
Big Chet’s (pork) RT ~ spicy fennel and garlic salami
Nduja (pork) LQ ~ spreadable spiced salami with red chili pepper
Pork Queen (pork) RT ~ funky, deeply porky, herbaceous finish
Saucisson Rouge (pork) SG ~ liver and hearts, espelette, red wine
Salbando (pork) RT ~ sopressata style, spicy but subtle

Cheese     6.50 each

Julianna (goat) IN ~ natural rind rubbed with herbes de provence
Taleggio (cow) ITA ~ thin crust, fruity, washed rind
Dancing Fern (raw cow) TN ~ soft, creamy, bloomy rind
Kentucky Rose (raw cow) KY ~ semi-soft, briny and grassy
Sofia (goat) IN ~ with a sweet and delicate paste
Bellamy Blue (raw cow) TN ~ creamy, notes of smoke and cut hay

Selection of any 6 cheese or charcuterie   32
A la carte with preserves, pickles and bread   6.5

Selection of all 6 cheeses   32   ~   All charcuterie   32