July menu- August menu begins the first Tuesday in August
Just Getting Started
Peanut-crusted Scallops – three sea scallops with buttermilk creamed lettuce and cape gooseberries. §§
Cauliflower-Feta Puree with fresh rosemary, extra virgin olive oil, sautéed kale and whole wheat crackers. Cured olive garnish. §§
Ham and Gouda Croquettes with fennel-cantaloupe slaw and sautéed spinach.
White Gazpacho~ chilled soup of cucumber, yogurt and sour cream, garnished with grapes and toasted almonds. §§
cup 3.75 bowl 6.5
cup 3.75 bowl 6.5
Greenery and Other Salads
Mixed Green Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~Balsamic Vinaigrette §§ AniseseedVinaigrette §§ Tarragon Vinaigrette §§ Shallot Citronette §§
Zucchini Salad with fresh corn, arugula, mint and toasted almonds. Tossed in a ground aniseed vinaigrette and garnished with a house made ricotta-stuffed zucchini blossom. §§
Egg. Salad. Three deviled eggs- pickled pepper, Kalamata tapenade and tobiko caviar- and a salad of mizuna, seasonal radishes and pickled beets in a shallot citronette. §§
Next to Your Dinner
Smoky Soybean Succotash. §§
Minted Golden Carrots and Snap Peas. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Pork Belly Sandwich~ Brined and braised pork belly, fig jam, taleggio cheese and arugula, pressed on foccaccia. Served with mixed greens.
Shrimp Tacos~ soft tacos with shrimp, choclo, pickled onions, tomato and pipián verde. Served with mixed greens.
The Main Thing
Grilled Flatiron Steak with cauliflower-fennel casserole, lemon peel broccolini and roasted garlic-soy reduction.
Sautéed Ruby Trout, served skin-on, stuffed with apricots and pancetta with a tarragon pesto, over sugar snap peas, seasonal radishes, pickled onion and asparagus. Served with mashed potatoes. §§
Rosemary-smoked Lamb Loin with house-cured bacon and Israeli couscous. Served with honeyed verjus reduction and minted golden carrots and snap peas. §§
Tomato Panisse Tart ~ crispy panisse crust with grilled asparagus, whipped lemon-garlic mascarpone and heirloom tomatoes tossed in chimichurri sauce. §§
Mango Lassi Fried Chicken~ half a chicken, marinated in buttermilk and mango and fried. Served with spicy mint-and-coriander pesto, saffron rice and cardamom vegetables. §§
Caramelized Citrus-Glazed Pork Chop, served bone-in with smoky soybean succotash and a three-onion brown butter biscuit. §§ 20
Peach Cobbler with house-made vanilla ice cream.
Black Bottom, Black Top Coconut Bavarois~ Chocolate custard, coconut milk gelée and chocolate ganache. §§
Lemon Madeleines with blueberry jam, lemon curd and whipped cream.
Malted Chocolate Cake~ Chocolate cake layered with malted whipped cream and caramel and glazed with dark chocolate. Garnished with candied orange.
Ice Cream We Made Here §§
Chocolate Truffle Cookies
This Week’s Requests
Each week through the summer, we honor five or six of our guests’ requests for dishes they’ve enjoyed with us in the past, or dishes they’d like to see us prepare. We’ll be changing this portion of the menu each week throughout the summer.
Week 8, July 24th- July 30th
Date Plate~ grilled crostini spread with hummous and topped with Manchego-stuffed, pancetta-wrapped dates. §§
Beet and Melon Salad~ red and gold beets and watermelons, tossed with butter lettuce in a tarragon vinaigrette and garnished with house-made fromage blanc and lemon-olive croutons. §§
Sweet Potato Chilaquiles~ tortilla casserole layered with sweet potatoes, tomatillos, poblano peppers, onions, cilantro and Monterey Jack cheese. Served with a side salad. §§
South Carolina Baby Back Ribs served with mashed potatoes and sweet coleslaw. §§
PB & J Crepes Crepes filled with peanut butter mousse and served with a mixed berry coulis.
§§ items marked with this symbol can be prepared gluten-free