RESERVE
RESERVE

Dinner Menu

SUSHI

  • Tiger Sushi Roll21

    coconut shrimp, ginger scallion crab salad, avocado, cucumber, scallion, spicy mayo, unagi
    Wine Pairing : Roger Neuvue Sancerre | 17

  • Tuna Sushi Roll22

    ahi tuna, avocado, cucumber, scallion, unagi
    Wine Pairing : Bleu De Mer Provence Rose’ | 14

  • Salmon Sushi Roll22

    cold smoked salmon, avocado, shishito, cucumber, scallion, tobiko, spicy mayo
    Wine Pairing : Troon Vineyard Druids Fluid White Blend | 13

  • Crispy Mango Sushi Roll20

    umeboshi cucumber, avocado, scallion, mango salsa, vegan sriracha mayo, tenkasu
    Wine Pairing : Troon Vineyards Druid’s Fluid | 12

  • Cali Roll 20

    Kani Kama krab, avocado, cucumber, sriracha mayo
 
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FIRSTS

  • Oysters24

    served on the half shell with accompaniments
    Wine Pairing : Charles Orban Carte Noire Champagne | 23

  • Farm Board28

    assorted cheeses and charcuterie, crooked tree cherry pecan bread, dried fruit and nuts,
    preserves or jam, mustard, pickles
    Wine Pairing : Sommelier’s Rotating Flight | 18

  • A Green Salad                                                                 17

    Asparagus, sugar snap peas, radish, rhubarb, ricotta salata, seasonal greens, buttermilk ramp dressing  

    Wine Pairing : Schloss Gobelsburg Gruner Veltliner | 14

  • Sweet Potato Curry28

    thrice cooked sweet potato, butternut squash and coconut curry, chickpeas, fresh herbs, coconut crema, naan
    Wine Pairing : Crocus L’Atelier Malbec | 15
  • Nam Tok                                                                                                                 34
    Thai marinated wagyu beef, khau huah, rice, fresh herbs, tomato, serrano, crisp chili, bib lettuce |  26
    Wine Pairing : Trimbach Riesling | 16

  • Burrata                                      18

  • Buffalo Mozzarella, fried green tomato, basil, Calabrian chile jam

MAINS

  • Pork Osso Buco 48

    Pork shank, red eye gravy, grits, shaved celery, peanuts | 42

  • Bulgogi 45

    Marinated flank steak, scallion pancake, soy pickled mushroom, ramp kimchi, Cho ganjang
    Wine Pairing : Chateau Gaby Bordeaux 2010 | 25

  • Scallop    43

    House Ricotta | spring pea salad | dill | mint | lemon
    Wine Pairing : Vincent Girardin Chardonnay | 26

  • Poke’ Nacho 28

    ahi tuna poke, wonton chips, mango salsa, avocado mousse,
    salsa verde, scallion, unagi, sesame seeds, togarashi
    Wine Pairing : Raventos De Nit Rose’ | 16
  • The Big Mick  21
  • 7 oz. wagyu burger patty, steak rub, american cheese, iceberg lettuce, white onion, house pickles, smoky thousand island, potato bun, 
    Wine Pairing : Ken Wright Cellars Pinot Noir | 17
  • Add herb potatoes $4

  • Impossible Burger  21

    4 oz. impossible foods patty, montreal style steak rub, daiya vegan cheddar, iceberg lettuce,
    white onion, house pickles, vegan thousand island, vegan/gluten free bun, add –
  • herb potatoes $4
    Wine Pairing : Ken Wright Cellars Pinot Noir | 18
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  • Pork Osso Buco 48

    Pork shank, red eye gravy, grits, shaved celery, peanuts | 42

  •  Shrimp and Grits 34

  •  Bacon, Scallion, Tomato jus, stone ground grits
DESSERTS

  •  Strawberry Shortcake
    Glazed buttermilk biscuit, vanilla macerated strawberries, lavender whipped cream  | 14 

  • Grapefruit Posset
    citrus Campari gel, hazelnut crunch, fresh mint | 1

SIDES

  • Fingerling 12

    truffle, herbs

  • Brussel Sprouts 12

    duck fat, apple cider caramel

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  • Roasted asparagus, blistered shishito, pickled ramp, tahini yogurt, sesame seed, ramp ash

Please notify your server of any allergies and/or dietary restrictions.
Consuming undercooked meats may increase your risk of foodborne illness.

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