from the Oyster Bar:
Oysters on the half shell * (1/2 dz.)
Deep Cove/ Cape Cod Bay (MA) Sweet Jesus (MD)
South Bay/ French Kiss/ Beau Soleil ( NB) 18
Fresh Gulf shri mp cocktail with old -fashioned cocktail sauce
Crab claws with homemade g inger sauce 16
Guadalupe special 55
Today’s Libation: Ward Ei ght
14
12
A P PE T I ZE R
Paradise Farm Chicken Soup
Anson Mills Farro Verde, Tuscan Kale, Leeks, Olive Oil
10
Beef Carpaccio*
Horseradish Cream, Parmesan, and Arugula 14
Stone Ground Baked Grits
Country Ham, Mushrooms, Fresh Thyme and Parmesan 12
Nantucket Bay Scallops
Buttery Croûton, Vermouth, and Fresh Herbs 18
Baked Oysters
Benton’s Bacon, Spinach, Herbed Breadcrumbs 16
Caramelized Onion Tart
Stone Hollow Farmer’s Cheese and Arugula 12
Grilled Pork Belly
Black Peppercorn Biscuit and Maple Syrup Gastrique 12
Mixed Lettuces
Spiced Pecans, Little Beets, Stone Hollow Goat Cheese and Tomato Chutney Vinaigrette 10
M AI N C O U RS E
Grilled Eden Farms Pork Loin
Sweet Potato Hash, House Cured Bacon, and JVTF Tuscan Kale 30
Poulet Rouge
Potato Purée, Carrots, Chanterelles, and Sauce Foie Gras
29
Yellowfin Tuna
Satsuma Relish with Fennel, Grilled Red Onions, and Citrus Vinaigrette 32
Greg Abrams Red Snapper
Anson Mills Pencil Cob Grits, Spinach, Crabmeat Buerre Blanc 32
North Carolina Seafood Muddle
“Cadillac” Fish, Scallops, Mussels, Shrimp, Benton’s Bacon, and Vermouth 31
Braised Beef Cheeks
Carrot Purée, Cipollini Onions, Roasted Garlic and Yellow-eyed Peas 28
Veal Tenderloin and Sweetbreads
Parsnip Purée, Sunchokes, and Sauce Au Poivre 30
Prime New York Strip
Potato and Turnip Gratin, Arugula
42
November 13, 2014
Executive Chef
Frank Stitt
Chef de Cuisine
Zack Redes
* Consuming raw or undercooked food may increase your risk of food-borne illness.