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Catering
Menu 1| Catering
Menu 2
Catering
Menu 3 | Catering
Menu 4
Cocktail
Menu | Reserve
Wine List
Download
menu
Download
the Dessert Menu
Download
the Wine List |
Download
the Reserve Wine List
SMALL PLATES
Download
the Menu
.pdf
Daily
Open Faced Ravioli
Chicken
Livers A La Plancha, Fig Molasses
Red
Curry Chicken Tenderloins, Crisp Tofu
YaYa’s
Eggplant Steak Fries
10x
Sugar
Quail
Egg Cracker Bread, Young Rocket
Sheep’s
Milk Cheese
Hot
Smoked Salmon Tostadas
Habanero
Creme Friache
Local
Honey Roasted Pork Belly
Smashed
Early Peas, Candied Orange
Sambal
Tossed Crispy Calamari, Pea Shoots
Mediterranean
Mussels, Foccacia, Garlic Butter
Lamb
Scaloppini
Pancetta,
Goat Gouda
Pan
Fried Kefalotiri Cheese, E.V.O.O. & Lemon
Roasted
Bone Marrow, Fleur de sel
Buttered
Brioche & Radicchio Marmalade
Thai
Rare Beef & Red Onion Salad
Buttermilk
Fried Sweetbreads
Warm
Golden Potato-House Bacon Salad
Ricotta
Gnudi, Local Carrots, Garlic Chips
Salt
& Pepper Shrimp, Pure Sesame, Serrano
Jonah
Crab Tart, Creole Mustard
Bing Cherry Vinegar
Full
Dinner Served at the Bar
Gift
Certificates Available
Ask
for the Chef Table and watch the Chef's Work
(Complimentary
Amuse)
RAW PLATES
Hamachi
Tartare, Korean Chile Mayo
, Spicy Cucumber
Ahi
Tuna “Crudo”
Citrus,
Serranos & Cold Pressed Olive Oil
Thin
& Raw Beef Sirloin
Smoked
Salt, Truffle Mustard Aioli
Shaved
Fennel-Apple Salad, Pomegranate
Buratta
Stuffed Spanish Peppers, Chorizo Oil
Greek
Wedge, Cucumbers, Sweet Peppers
Feta
Cheese & Toasted Oregano Vinaigrette
Romaine
Heart Salad with Gruyѐre Cheese
Selected
as the City's Best Restaurant
Ask
for the Chef Table and watch the Chef's Work
(Complimentary
Amuse)
Chosen
as one of Esquire's "America's Best New
Restaurants"
SOUP BOWLS
Mock
Turtle Soup with Dry Sack Sherry
Green
Pea-Spring Onion Bisque
Smoked
Marcona Almonds
Soups 1-1-1
BIG PLATES
Dine in the Bar
Bucatini
& Zucchini Noodles, Ramps
Charred
Red Pepper Butter
Tarragon
Roasted Chicken
Lemon
& Creamy Mashed Potatoes
Carolina
Mountain Red Trout
Sugar
Snap Peas, Ponzu Hollandaise
Olive
Oil Poached Skate Wing (Bone In)
Fava
Beans, Beech Mushrooms
Georgia
Shrimp, Logan Turnpike Grits
Tabasco-Scallion
Butter
Seared Ahi
Tuna “Rare”, Soy-Sesame Sauce
Chinese
Eggplant
Crispy
Duck Breast with Thai Risotto
Green
Curry Essence
Sea
Scallop Benedict on Country Ham Grits
Asparagus
& Spiced Hollandaise
Virginia
Flounder, Chervil Mustard Brodo
Snap
Beans
Smoked
Brisket in Aged Sherry Vinegar
Four
Cheese Orchiette
Rosemary
Basted Beef Flat Iron Steak
Heart
of Palm, Arugula & Lemon Oil
Braised
Pork Cheeks, Charred Artichokes
Pecorino Toscano
"Best
New American Restaurant List"...
Travel
and Leisure Magazine
Ask
for the Chef Table and Watch the Chef's Work
(Complimentary
Amuse)
SECOND
MORTGAGE PLATES
Maine Lobster & Roasted Green Chile Soft Taco
Cascabel Cream, Tomato Pico
14
oz. Veal Chop
Sweet
Corn & Gouda Cheese Fondue
Center
Cut 10 oz Beef Filet
Brown
Butter Jus
20
oz Bone In Ribeye
Warm
Point Reyes Blue Cheese Vinaigrette
Australian
Lamb Chops, Aged Balsamic
Iron
Skillet Wild Mushrooms
Gift
Certificates Available
Selected
as the City's Best Restaurant
SIDE
PLATES
Vermont
Sweet Butter Mashed Potatoes
Brown
Butter Cauliflower Mash
Garlicky
Snap Beans
Stone
Ground Grits, Tabasco Butter
Charred
Corn & Gouda Cheese
Four
Cheese Orchiette
Hand
Cut French Fries, Blue Cheese Fondue
Garlic
Spinach, E.V.O.O.
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