The Dinner Menu

WILD MUSHROOM BISQUE
with truffled rye croutons…6

KOHLRABI (GF)
snow peas, cucumber, carrots, cilantro, peanuts, fish sauce vinaigrette...7

QUINOA(GF)
roasted beets, blueberries, goat feta, watercress, lavender honey vinaigrette...7

KALE(GF)
seasonal tomato, olives, roasted garlic parmesan dressing...7

PICKLED SHRIMP
corn, lemon, jalapeno, red onion, Anson Mills grit cake...8

PARMESAN BEIGNETS
honey, pears, thyme...8

PULLED LAMB SHANK
farro piccolo, lemon, spinach, green goddess...9

MY UNCLES BURGER
Providence Cattle Co. grass fed beef, cheddar, bacon jam, pickled stuff, Indigenous sauce, duck fat roasted potatoes...14

AMERICAN HARVEST SHRIMP(GF)
"peasto", southern style red rice, parmesan...25

BRAISED BEEF SHORT RIBS
green apple horseradish potato salad...27

BERKSHIRE PORK(GF)
roasted shallots, green beans, zucchini, bbq vinaigrette...26

SOMETHING FROM THE GARDENS
vegetables and/or grains, gathered from local sources…market

“HOOK TO FORK”
Gulf and Atlantic species…market

PLENTIFUL AND ABUNDANT FISH
sustainable when possible, healthy populations only ...market

*menu items and prices are subject to change*

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