THURSDAY, SEPTEMBER 20th, 2018

Our menu changes a little bit every day, noticeably week to week, and completely month to month.

FIRSTS

Carpaccio - thinly sliced beef sirloin, fried green tomatoes, horseradish aioli, arugula, pecorino [13]

Dry Fried Chick'n - spiced chicken of the woods mushroom, sweet peppers, eggplant, scallions, peanuts, rice grits  [12]

Salad - grilled romaine, cucumbers in buttermilk, chopped egg, shaved radishes, crispy pig ears [13]

Carta di Musica - red onion jam, slightly stinky cheese, arugula, oyster mushrooms [15]

Vegetable board: roasted delicata squash, gingered beets, spicy cucumber salad, marinated tomatoes, warm zaluuk, grilled okra, flat beans in pesto, flash fried padrons, marinated melon [20]

PASTAS

Farfalle, lamb sausage, tomato butter, marinated peppers, fairytale eggplant, arugula, goat cheese [20/28]

Black Pappardelle, chopped shrimp, lump crab, tomatoes, saffron tomato brodetto, chili oil, basil, orange powder, arugula [20/29]

Rabbit Tortelloni, pork brodo, roasted turnips, jagallo kale, breadcrumbs, parmesan [20/27]

Potato Gnocchi, squash cream, lion’s mane and oyster mushrooms, arugula, rosé syrup, breadcrumbs, parmesan [20/27]

MEATS

Grilled Pork Shoulder, onion glaze, ghiaia pasta salad, basil aioli, shaved cucumbers, crispy okra [32]

Pan Seared Pink Snapper, orechiette, garlic brodetto, radish top pesto, radish pickle, sundried tomatoes, crispy onions [32]

DESSERTS

Cookie plate- Pawpaw cream tart, Blueberry panna cotta, Orange marshmallow, Lavender-mascarpone ice cream, Whipped chocolate, Bonet custard, Malted cream chocolate crisp, Almond-blackberry cake, Wedding cookie [18]