Lunch Menu | Dinner Menu | Dessert Menu


FIRST COURSE

SPRING CHOWDER
With Potato, Bacon, Leek and Shiitake Mushrooms*
10

SHRIMP & GRITS
Fresh Carolina Shrimp with Anson Mills
‘Charleston Gold’ Rice Grits, Shellfish Emulsion*
14.50

SEMOLINA CAVATELLI
Sautéed Semolina Cavatelli, Braised
Wild Boar Ragout, Grana Padano, XVOO
14

SQUID & OCTOPUS
White Bean Puree, Fried Capers, Pequillo Peppers,
Preserved Lemon, Olives, Fennel Vinaigrette*
15.50

MUSHROOM FONDUE
Raclette and Gruyere Fondue with Sautéed
Mushrooms and Multigrain Crostini
12

BLUE BOTTLE SALAD
Mixed Field Greens, Sliced Grapes, Toasted Hazelnuts,
Shaved Manchego, Red Wine and Honey Vinaigrette*
11

BEET SALAD
Roasted Gold and Chiogga Beets, Blood Orange
Gel, Navel Oranges, Goat Cheese, Cider Vinaigrette*
13

GODDESS
Hydroponic Bibb Lettuce, Carrot, Apple, Radish,
Cucumber, Green Goddess Dressing, Pumpkin Seeds*
12.50


ENTREES

BLACK BASS
Pan Roasted Fillet of Black Bass with Littleneck Clams, Artichoke
Fritters, Roasted Tomatoes, Fennel, Spinach, Saffron Broth
31

GRIGGSTOWN CHICKEN
Pan Roasted Breast with Spring Garlic Sautéed Gnocchi,
Asparagus, Peas, Benton’s Country Ham, Parmesan Broth
27.50

RABBIT
Mushroom Stuffed Rabbit Loin and Braised Leg,
Savoy Cabbage, Black Trumpet Puree, Baby Carrots
34

VEGETABLE TAMALES
Roasted Pepper and Onion Stuffed Olive Oil Tamales,
Stewed Black Beans, Chayote Squash, Salsa Verde*
24

FAROE ISLAND SALMON
Baby Carrots, Snap Peas, Braised Radish, Asparagus,
Grilled Local Ramps, Sunchoke Veloute*
28.50

NY STRIP
Angus Strip Steak, Crispy Fingerling Potatoes, Fiddlehead
Ferns, Red Onion Petals, Maître D’hôtel Butter*
37

BRAISED LAMB SHANK
Goat Cheese and Olive Potato Cake, Broccolini,
Sautéed Artichokes, Rosemary Lamb Jus*
33

DAY BOAT SCALLOPS
Locally Sourced Dry Scallops, Pommes di Pommes, Leek
Fondue, Truffle Bread Pudding, Verjus Rouge Reduction
34.50



UPDATED 4/21/17 >

*Items followed with an asterisk are prepared without wheat, rye, or barley. Many dishes can be minimally adjusted to suit a gluten free diet upon request. Since so many entrees have something with onions, gluten, dairy, etc., dining room menus no longer contain asterisks, allergies should be disclosed to your server upon seating and we will bring you a modified menu to suit your special restrictions. We will Do Our Very Best to Accommodate Special Requests.
Please, Refrain From Using Cell Phones in The Dining Room

WE SERVE LUNCH TUESDAY THROUGH FRIDAY... 11:30 - 2:00 PM
GO GREEN! WE ARE PLEASED TO OFFER 100% ANTIBIOTIC
AND HORMONE FREE MEATS AND POULTRY!