SPARKLING
Prosecco, Sommariva 12. Glera | Italy NV PRE FIXE MENU Clara Vie, Cremant de Limoux, Brut Rosé 13. Choose one from each catagory 48. Chardonnay, Mauzac, Pinot Noir | Limoux, France NV Champagne, Tribault Schloesser 17. 1ST Chardonnay, Pinot Noir | Á Romery, France NV Salad of Local Greens 12. muscadine | summer squash | parmesan | verjus WHITE & ROSé Louisiana Long Grain Rice 13. Jean-Marc Brocard, ‘Kimméridgien’ 12. hog’s head cheese | shishito peppers | pickled mustard seeds Chardonnay | Burgundy, France ‘18 Creamer Potatoes 12. Domaine Ciringa . 12 okra | tomato | green garlic Sauvignon Blanc | Podjrave, Slovenia ‘17 Crab Ravigote 15. Garciarevalo, Casamaro . 10 cabbage | brown butter | caraway Verdejo, Viura | Rueda, Spain ‘19 Figuiere, Méditerranée Rosé 10. 2ND Grenache, Cinsault, Syrah | Pays d’oc, France ‘19 Red Snapper 34. RED ratatouille | buttermilk | basil Aupa, Pipeno 9. Beef Short Rib 32. Pais | Chile ‘20 cashew | cilantro | delicata squash Martin Ray 12. Barbecue Eggplant 28. Pinot Noir | Sonoma Coast, CA ‘18 field peas | tomato | tepache glaze Domaine Vallot, Le ‘Coriançon’ 12. Dry Aged Duck 30. Grenache, Syrah, Mourvedre | Rhone, France ‘17 duck boudin | mustard greens | mushrooms | cane syrup Les Traverses, ‘Fontanes’ 12. Cabernet Sauvignon | Languedoc, France ‘18 3RD Thank you for joining us for dinner this evening! Stone Fruit Tart 14. olive oil | salt and pepper All menus are single use. If you would like to see a full wine list please ask your server. Sour Cream Cheesecake 14. Your safety is our number one priority. Our team is taking every necesary smoked apple | coffee | precaution and implenting new protocols each service. If you have any questions, concerns or comments please send them to Chocolate Pudding 14. [email protected]. kettle corn | caramel
A 5% surcharge is added by the restaurant to all checks to contribute to employee wellness and paid-sick leave. This is not gratuity. Please let us know if you have questions. Thank you for helping us to support a healthier staff!