Starters

IRON SKILLET MUSSELS

rope cultured prince edward island mussels “mueniere” simmered in white wine with lemon, fresh thyme, garlic and butter served screaming hot with baguette / 12

CALAMARI

benne seed and cornmeal fried baby calamari with quick pickled cucumber, aged sharp white cheddar and smoked pimiento aioli / 9

FROG’S LEGS

cajun fried farm raised carolina frog’s legs served with shaved celery, baby arugula and texas pete emulsion / 10

HUDSON VALLEY FOIE GRAS

seared hudson valley foie gras with toasted sicilian pistachio butter, apricot preserves, buckwheat honey and fennel pollen dusted brioche crisps / 19

LAMB LOLLIPOPS

lightly blackened spring lamb chop lollipops from pilot farms with maldon salt, grilled orange and honey-jalapeno gastrique / 15

PORK BELLY

“seventy-two hour” berkshire pork belly from eden farms with crisp lettuce leaf, hoison glaze, sriracha and cilantro scented cucumber-onion slaw / 12

Salads

MARKET SALAD

first of the season market salad of sliced local tomatoes and cucumbers with bulgarian feta cheese, extra virgin olive oil and banyuls vinegar / 9

CAESAR SALAD

caesar salad “2.5″ with hearts of romaine and baby wild arugula, buffalo milk parmesan, buttermilk biscuit croutons and shaved fennel in creamy lemon-garlic dressing / 7

WEDGE SALAD

crisp iceberg wedge salad of marinated cherry tomatoes, bermuda onion, eden farms applewood smoked bacon and spring scallions finished with truffled roquefort cream / 7

SPINACH SALAD

baby organic spinach salad with house smoked chevre cheese, granny smith apple, sliced garden beets and avocado tossed with white balsamic-rosemary vinaigrette / 8

MIXED GREENS

carolina grown organic mixed young lettuces with heirloom carrots, toasted pecans, freeze dried blueberries and creamy brie cheese in dark thompson raisin vinaigrette / 8

Entrées

SCOTTISH SALMON

skillet roasted wild scottish salmon with white beans, artichoke hearts, smoked pancetta and spring asparagus in herb infused roasted chicken vinaigrette / 27

CRAB AND LOBSTER CAKE

griddle roasted blue crab and maine lobster cakes with potato puree, asparagus, shaved hearts of palm and spring radish with piquillo pepper emulsion / 30

BLACK TIGER SHRIMP

sautéed jumbo black tiger shrimp with sun dried tomatoes, peas, shiitake mushrooms and smoky tasso ham simmered in a white wine garlic pan sauce over creamy anson mills grits / 27

SPRINGER MOUNTAIN CHICKEN

springer mountain farms organic chicken roasted “under brick” with spring vegetable mélange, new potatoes and sweet garlic confit infused natural jus / 25

RAINBOW TROUT

potato crusted carolina farm raised rainbow trout with blue corn johnny cakes, buttered edamame and blue crab, tomato and avocado relish with jalapeno / 27

DIVER SCALLOPS

wild mushroom dusted hand harvested diver scallops with white lily biscuits, lobster creamed sweet corn, roasted hen of the woods mushroom and english peas with white truffle oil / 31

RIBEYE “DELMONICO”

house cut black angus ribeye “delmonico” chargrilled with smoked salt over potato puree, roasted brussels sprouts and balsamic vidalia onion relish with crème fraiche / 30

FILET MIGNON

applewood smoked bacon wrapped filet mignon with rosemary potato rosti, spring asparagus, crispy fried vidalia onions and sun dried tomato infused veal jus / 33

PORK SCHNITZEL

crisp pan fried berkshire pork “schnitzel” from eden farms with celery root puree, apple-fennel salad, shaved celery and horseradish crème fraiche / 25

LAMB NAVARIN

pilot farms baby spring lamb “navarin” with fingerling potatoes, heirloom carrots, pearl onions and spring fava beans stewed with young garlic in mint infused lamb jus / 30