DATE 9.18.18

ZACK REDES Chef de Cuisine

FRANK STITT Executive Chef

OYSTER BAR

Oysters on the half shell (1/2 dz)*

Boondock (FL) 18 Guadalupe Special 55

North Point (VA) 18 Gulf Shrimp Cocktail 14

Hollywood (MD) 18 Marinated Crab Claws & Ginger Sauce 18 Sweet Jesus (MD) 18 Red Snapper Ceviche, Deep Cove (PEI) 18 Lemon, Jalapeño, Cilantro 12

Beau Soleil (NB) 18

START

CHILLED CUCUMBER SOUP Jumbo Lump Crabmeat, Terra Preta Farm Sweet Peppers, Buttermilk, Dill 12 BEEF CARPACCIO* Parmesan, Arugula, Horseradish Cream 16 EGGPLANT POLPETTE Zucchini & Yellow Squash, Almonds, Parmesan, Sauce Provençale 14 GRILLED GROUPER THROATS Tomato Chutney Glaze, Herb Salad 16 SMOKED TROUT TARTINE Grilled Pumpernickel, Avocado, Jalapeño, Paradise Farm Radish 15 RED SNAPPER CRUDO* Preserved Meyer Lemon, Jalapeño, Basil, PFTP Asian Pears 16 CHARCUTERIE BOARD Rabbit Rillettes, Duck Pâté, Chicken Liver Mousse, Watermelon Mostarda, Pickled Peppers 20 STONE GROUND BAKED GRITS Prosciutto, Mushrooms, Thyme 15 LATE SUMMER SALAD Marinated Gulf Lump Crabmeat, Lady Peas, Rattlesnake Beans, Heirloom Tomatoes 16 BOIS D’ARC FARM CAESAR SALAD Romaine, Lemon, Parmesan, Grenache 13

MAIN

GRILLED VENISON Zucchini, Persillade, Straw Cake, Muscadine Jus 36 RED SNAPPER Late Summer Ragoût, Gigante & Rattlesnake Beans, Tomato, Garlic, Basil 33 BLACK GROUPER Low Country Red Rice, Benton’s Bacon, Gulf Shrimp, Local Peppers 35 GREG ABRAMS COBIA Farro Verde, Watermelon Relish, Roasted Jalapeño, Mint, Lemon Vinegar 32 BRAISED RABBIT Sweet Corn Purée, Jambalaya Okra 29 JAMISON FARM LAMB PORTERHOUSE CHOP & SHOULDER Eggplant & Roasted Garlic, JVTF Carmen Peppers, Onion Petals, Basil Pistou 40 NIMAN RANCH PORK COPPA Creamed Corn, Poblano & Red Peppers, Steak Fries, Basil Salsa Verde 34 CREEKSTONE FARMS FLAT IRON STEAK Zucchini Gratin, Persillade, Niçoise Olive Butter 32

SIDES

Crushed Red Gold Potatoes 7 Zucchini & Squash ‘Risotto’ 7

Greens Gratin 10 Sautéed Spinach 7 * Consuming raw or undercooked food may increase your risk of foodborne illness.