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ROASTED SHALLOT DIP THE CHOP salt and vinegar chips // 10 SQUID INK RAVIOLI heirloom tomato, cucumber, avocado, danish bleu, house bacon royal red shrimp, crispy hominy, cilantro, pozole broth, lime // 22 chopped egg, green goddess vinaigrette // 11 GRILLED QUAIL marinated swiss char, calabrian pepper, hazelnuts, blueberries // 13 SEARED SCALLOPS* LOCAL PEACH SALAD pork belly, adobo glaze, swiss chard, creminis, mushroom broth // 28 barren county bleu cheese, speck ham, hazelnuts, frilly mustard greens TOOLBOX honey-lemon vinaigrette // 12 butcher crafted meats, artisan cheese, house pickles FLORIDA COBIA mustard, larded toast // 20 tomato braised corona beans, caramelized eggplant, dill, pita // 29 SUMMER CRUDITE add hearth baked ricotta // 6 asapargus, broccoli, carrot, cucumber, turnip, radish, fennel, scallion GULF SNAPPER buttermilk vinaigrette // 9 CRISPY OCTOPUS LETTUCE WRAPS creamless corn, zypher squash, overnight tomatoes, tarragon // 29 charred scallion, sambal-black garlic vinaigrette, crispy garlic cucumber, shishito, lime aioli // 16 SEARED DUCK BREAST* local turnips, wilted greens, snow peas, crispy okra // 27 WATERMELON AND POPCORN MARINATED BLUE CRAB FINGERS avocado, herb vinaigrette, tasso spice // 5 blackening spice aioli, salsa verde, grapefruit // 15 GRILLED BRISKET cornbread, baked beans, peach bbq // 28 GRILLED CORN STEAK TARTAR CROSTINI al pastor, queso fresco, chicharonnes // 5 herb aioli, shallots, calabrian chiles, porter peaches // 12 PRIME NY STRIP* charred broccoli, feta, marcona almonds, black tahini, lime // 39 CHARRED SHISHITO PEPPERS BLACK EYE PEA FRITTERS white gazpacho, mint, dukkah crumble // 5 alabama white bbq, scallions // 8 TIN LIZZY BURGER* aged cheddar, lemon aioli, pickled onion, local mustard greens // 16 put an egg on it // 3 \\\\\\\\ //////// add watonga cheese curds // 2

THE BLANCA kenny’s fromage blanc, speck ham, washington cherries, honey // 18

SHROOMS roasted oyster mushrooms, creminis, ricotta, thyme // 19

BBQ CHICKEN watonga cheese curds, papa joe’s, pickled jalapeños, pork rinds // 18

add house salumi // 4 put an egg* on any crust // 3 add cheese curds // 2 dips - house ranch, papa joe’s, green goddess // 2 ea

900 W MAIN ST. // MARYEDDYSOKC.COM // EXECUTIVE CHEF JASON CAMPBELL @ChefJasonCampbell & CULINARY TEAM @MaryEddysOKC *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness special thanks to local partners & farmers