SOUPS/SALADS/SEAFOOD

Plantain-chile soup & prociutto-scuppernong salsa.…9

Black mission fig & young arugula, feta & molasses dressing.…11

Fuji apple & pulled duck, goat’s milk cheese & spinach greens.…12

we always have the house salad….8

gigamoto oysters on the ½ shell, shaved fennel-apple slaw & sherry-lemon dressing….16

domestic calamari & pinto bean-andouille salad parmesan & white garlic sauce….12

mussels & smoked bacon, Bartlett pears & spiced pear butter.…13

Scottish salmon & yellow oyster mushrooms, scallions & brown shallot pan sauce.…15

Peeky toe chile relleno & crispy leeks, crab salad & red mole.…17

Colossal shrimp & red chile bbq, black mission fig & basmati rice….16

don’t forget the cheese service….15

SANDWICHES & MEAT

Angus sirloin & celriac, young carrots & Madeira bordelaise.…16

Ingold farms skirt steak & cabra la mancha, charred onion & potato roll.…15

angus burger-chevre burger & yellow oyster mushrooms & potato roll ….11

pulled duck-scuppernog grape salad & saffron mayo, watercress lettuce & buttermilk rolls….12

roasted chicken & caramelized okra, fragrant basmati & tasso-smoked parika butter.…14

jerked boar & roasted fuji apple, potato puree & vanilla-citrus dressing..…16

just remove the difficult decision of what to eat & let the chef make you a special lunch