Let's Share Ands Field &Water Salads & Bowls
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Let’s Share NOVEMBER MAY RIVER OYSTERS ON THE HALF SHELL – 20 cocktail-candied lemon DIVER SCALLOPS – 21 applewood smoked bacon housemade orange marmalade fresh horseradish | grits Field &Water BERKSHIRE PORK BELLY – 18 GLOUCESTERSHIRE PORK CHOP – 39 butternut squash fritters | apple & calvados hush puppies | pickled mustard seed roasted baby beets bourbon and cola | apple TERRINE OF DUCK – 22 JOYCE FARMS COUNTRY CAPTAIN CHICKEN – 36 apricots | pistachio | huckleberry jam carolina gold rice | toasted almonds MAINE MUSSELS – 21 currants | blistered tomatoes nueske bacon | tomato | fine herbs PRIME CENTER CUT FILET – 58 grilled baguette | saffron aioli potato | wild mushroom | pinot noir demi haricot vert | point reyes blue 1855 FARMS BEEF SHORT RIB – 43 roasted parsnips | carrot cream crispy shallots | gremolata SUPERIOR FARMS LAMB RACK – 54 harissa | yogurt | farro verde SHRIMP & CANEWATER FARMS GRITS – 34 smoked tomato broth | nueske bacon | fennel FAROE ISLANDS SALMON – 42 Salads & Bowls black truffle persillade | celery root & potato pave tarragon spinach MIXED BABY LETTUCE – 17 benne seed vinaigrette MAINE LOBSTER AGNOLOTTI – 43 vegetables from the farm carrot butter | arugula | pickled pearl onions SALT ROASTED BEET CATCH OF THE DAY – market price SALAD – 19 dill & lemon | toasted pistachio chevre | greens CAESAR & FRIED MAY RIVER OYSTERS – 21 romaine | parmigiano reggiano | white anchovy | herb croutons Ands AHI TUNA BOWL – 26 forbidden rice | bourbon barrel aged ponzu MUSHROOMS & HERBS – 10 benne seeds | radish | avocado BUTTERNUT SQUASH & SAGE BLISTERED SHISHITO FRITTERS & SMOKED MAPLE PEPPERS – 18 SYRUP – 8 bourbon barrel aged soy yuzu sriracha aioli | bonito DAILY VEGETABLE – 8 SHE CRAB SOUP – 18 TRUFFLE STEAK FRIES & FRESH HERBS – 7 mini crabcake | chives NOVEMBER Thoughts on the November Menu Usually only Thanksgiving comes to mind when taking a gastronomical look at November, however in the middle of Autumn, there are many culinary gems to be had. Black and white truffles are in full swing, a variety of apples, Cruciferous vegetables and squash are at their peak of flavor. Our culinary team will find daily inspirations from these ingredients and have a mind set of creating dishes that comfort and warm the soul and combat the harsh elements outdoors. — CHEF DANIEL VESEY Origins & Inspirations for the Menu HERITAGE GLOUCESTERSHIRE COUNTRY CAPTAIN OLD SPOT PORK CHICKEN OLD-WORLD FLAVOR, FIT FOR A KING Country captain originated in India as a Our Heritage Pork comes from an old- simple poultry or game recipe involving world English breed. The Gloucestershire onions and curry and possibly enjoyed Old Spot (GOS) is the oldest pedigreed by British officers. One theory is that an spotted pig in the world, dating back to early 19th-century British sea captain, 1790. The breed is known for its distinctive possibly from the East India Company, black spots, floppy ears, and ability to working in the spice trade introduced produce flavorful, succulent pork with it to the American South via the port generous fat and marbling. This breed was of Savannah. The “country” part of the gourmets’ pork of choice in England the dish’s name dates from when the through the 1920s and 1930s, before term referred to things of Indian origin industrialized agriculture and instead of British, and so the factory farming caused term “country captain” outdoor pigs to would have meant fall out of favor. a captain of One group that Indian origin. has always preferred its delicious taste SHE CRAB is the British SOUP Royal family. To She-crab soup, this day, they keep famous on the South GOS pigs on their Carolina and Georgia Gloucestershire estates. coasts, can trace its roots back to Charleston from the early 1900s. Scottish settlers apparently started CAROLINA GOLD RICE a variation of the soup from as early as the 1700s when they brought with Originating from Africa and Indonesia, them a recipe of blue crab and rice. Carolina Gold Rice is considered the According to legend, President Taft grandfather of long-grain rice in the was visiting Mayor Rhett when she-crab Americas, making it the basis of the soup was created. They were dining colonial economy of Carolina. By 1685, at the John Rutledge House when Carolina Gold Rice was a commercial staple Mayor Rhett asked his butler to create grain in the coastal lands of Charleston. a fancier version of the Scottish recipe The exquisite rice influenced the culture of partan-bree (or crab and rice). The and cuisine of the city of Charleston, and butler simply added crab roe (crab its deliciousness can sampled all over the eggs), making the soup creamier and Lowcountry still today. therefore creating she-crab soup..