teenage greens
cucumber 'tea sandwich', red wine vinaigrette
10

roasted beets
goat cheese ravioli, fried shallots, toasted pine nuts
13

crispy farro cake
roasted cauliflower, hen of the woods mushrooms, house smoked bacon, charred balsamic onions
14

fried artichokes
escarole, parmesan, croutons, roasted garlic & lemon aioli
15

summer squash salad
broiled north carolina shrimp, tomato chianti vinaigrette, zucchini fritter
16

seared sea scallops
wilted arugula, crispy hominy fries, pepper, onion & caper compote
16

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vegetables
grains, greens and legumes
14 / 25

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wild east coast halibut
carrots, shell & pole beans, corn, lemon, ginger, garlic, white wine, shiso
28

bbq guinea hen
boneless thighs, peach, polblano, & tomatillo compote, sauteed collards
26

pan roasted wild striped bass
new potato salad, grilled zucchini, cherry tomatoes, olive, parsley & anchovy compote
27

grilled lamb
yoghurt dressed rice and cucumber salad, roasted tomato, sauteed spinach
28

slow rendered duck breast
kasha, roasted turnips, market greens, caramelized red wine sauce
29

tasting menu
85 / 45

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green plate special
$35
four course vegetarian tasting
tuesday, wednesday, thursday
dinner 5:30—10:00