DINNER

CHARCUTERIE
Individual Selection 10 | Charcuterie Board 55
Face Bacon Bourbon Barrel Smoked
Lamb Pancetta Orange Wine Scented
Spalla Vanilla Fennel Cured
Lardo di Colonnata Aged 9 Months
Black Pudding Apple Anise Scented
Beef Tongue Pastrami Cured
Chicken Liver Pâté Rye Gelée
Prosciutto Aged 14 Months
Wild Boar Rillettes Juniper
Pancetta Cinnamon & Clove
Guanciale Peppercorn & Tobacco

CHEESE
Individual Selection 10 | Cheese Board 55
Bay Blue Pasteurized Cow, California, 3 Months
Anabasque Raw Sheep, Wisconsin, 3 Months
Mont Enebro Pasteurized Goat, Spain, 1-3 Months
Gruyere 1665 Raw Cow, Switzerland, 14 Months
Rowdy Gentleman Goat, North Carolina, 4 Months
Brillat-Savarin Affiné Cow, France, 1-2 Weeks
Cervelle de Canut Goat, 1800 Magazine, 1-2 Weeks

HALF & HALF BOARD
Chef’s Selection of House-made Charcuterie & Curated Cheese 55

SNACKS
Individual Selection 8 | Snack Board 20
Squash Blossom “Corndog” Scallop Mousse, Watermelon Rind Relish
62º Egg Brioche, Everything Spice, Chicken Skin
Salt Cod Beignets Pickled Garlic Aioli, Parsley
Pimento Cheese Cheddar Crackers
Wild Boar Sticky Bun Szechuan Peppercorns

SMALL
Pickled Shrimp & Deviled Eggs Pimentón, Smoked Caviar, Pomme Maxim 14
Escargots Bordelaise Roasted Bone Marrow, Braised Oxtail, Fennel Compote 16 | 25
Beef & Oyster Tartare Parmesan, Rye Toast, Traditional Accoutrements 16 | 22
Posey’s Heirloom Tomatoes Watermelon, Whipped Sheep Milk Cheese, Radish Pods 12 | 16

LARGE
Fried Soft Shell Crab Purple Potatoes, Grilled Scallions, Summer Squash Salad 25
Beef Cheek Stroganoff Beet Radiatori, Cipollini Onions, Wild Mushrooms 20
Duck & Grits Duck Confit, Peppers, Stone-Ground Grits 20
Grilled Strip Steak Pommes Dauphine, Roasted Ramps, Red Wine-Marrow Jus 30

SWEET
Baked Alaska Fennel Sorbet, Pistachio Custard, Genoise Cake, Herbsaint 10
Black & White Sundae White Coffee Ice Cream, Black Cocoa Crumble, Chantilly, Hazelnut 10
Strawberry-Yuzu Tart Hibiscus Glaze, Yuzu Curd, Yuzu Sorbet 10