STARTERS
Toasted Parker House ROLLS with Hot Honey Butter & Smoked Maldon Sea Salt9
Indian River Oyster Co. RAW OYSTERS with House Cocktail Sauce & Muscadine Grape Mignonette3.5 each
Wood Oven ROASTED OYSTER with Aji Amarillo-Lime Butter & Parmesan6 each
Great Scott Farms Winter Corn SOUP with Brown Sugar-Curry Corn Nuts & Crème Fraîche15
Mixed LETTUCES with Tomato, Shaved Carrot, Radish, Bread Crumb & Confit Tomato White Balsamic Vinaigrette15
Ricotta CAVATELLI with Pepita Verde, Seminole Pumpkin Purée & Taleggio Fondue22
Hamachi CEVICHE with Cilantro Aguachile, Roasted Great Scott Farms Corn & Pickled Red Onion20
Head-On Canaveral White SHRIMP with Coconut Sauce, Sofrito & Jason’s Rye Sourdough Toast21
Hearth-Fired PIZZA with Roasted Garlic Mornay Sauce, Pepperoni, Shishito Peppers & Five Cheese Blend24
A Plate of ARTISAN CHEESES with Garnishes of the Moment & Old Hearth Bread Co. Lavash25
- Mitica ‘Queso De Valdeon’ - Leon, Spain
- Jasper Hill Farm ‘Alpha Tolman’ - Greensboro, Vermont
- Beemster ‘Aged Gouda’ - Polder, Holland
ENTRÉES
Early Fall VEGETABLE PLATE with an Impromptu Selection of Local Roots, Greens & Grains36
BLACK DRUM with Smoked Fumet Supreme, Richmond’s Tomato Vierge, Toasted Pine Nuts & Fennel45
Seared Diver SCALLOPS with Pickled Persimmon, Jimmy Nardello Peppers, Yuzu Beurre Blanc & White Grits44
Grilled VENISON TENDERLOIN with Kabocha Squash, Muscadine Gastrique, Beet Soil & Mushroom Conserva71
Heritage Farms PORCHETTA with Roasted Kennebec Potatoes, Fennel Soubise & Italian Salsa Verde39
Future Farmers of America Beef RAGU with Tagliatelle Pasta, Parmesan Reggiano & Parsley Breadcrumb36
Heritage Farms PORK RIBEYE with Anson Mills Farro Verde, Pepper Jelly, Malabar Spinach & Okra41
1921 Wagyu BURGER with American Cheese, Smoked Duke's Mayo, Pickles, Caramelized Onions & Fries25
8oz. Center Cut FILET MIGNON with Leeks, Sweet Potato, Tri-Color Beans & Caramelized Shallot-Sage Butter75
14oz. Oak Grilled RIBEYE with Pommes Purée, Bok Choy, Matsutake Mushroom & Red Wine Beef Jus88