Dinner Menu, Friday 2-11-11


PATATAS BRAVAS home fries with spicy-tomato sauce and aioli {5}
STUFFED MEDJOOL DATES celery, manchego cheese, smoked paprika {6}
HUMMUS sumac, warm flatbread {6}
BOQUERONES (anchovies) pickled chilis, caperberries, & tomato-garlic toasts {7}
ARUGULA SALAD grated asiago cheese, grated pear, extra virgin olive oil {7}
LOCAL LETTUCES bacon, pecans, parmesan, apple, crisp capers, 8-year balsamic {7}
PIZZETTE caramelized spring Vidalias, gorgonzola, pecans, arugula {7}
PIZZETTE spiced ground lamb, feta, almonds, pomegranate, arugula {9}
SWEET POTATO SOUP pistachios and aleppo pepper {7} V
CALDO GALLEGO ham broth, chorizo, white beans, potato, local mustard greens {7}
GRILLED BUTIFARRA Spanish white sausage with asparagus a la plancha {7}
THREE CHEESE PLATE beehive cheddar (cow, Utah), humboldt fog (goat, California), cambozola “blue brie” (cow, Germany), toasts & accompaniments {15}
special FL ROCK SHRIMP AL AJILLO with garlic, chili and sherry, with greens, over toast


CRISP SPRINGER MOUNTAIN CHICKEN CONFIT (leg & thigh) parsnip puree, broccoli rabe, tomato jam, black pepper jus {18}
PAN ROASTED NC TROUT whipped celery root, golden beets with walnuts and dill, pomegranate brown butter {23}
PORK LOIN MILANESA sweet potato couscous, sautéed okra and chickpeas, peppadew relish, crema {21}
GRILLED CAB HANGER STEAK grilled baby Vidalia and romesco sauce (like a calçotada), with roasted fingerling potatoes, arugula and radish {24}
VEGETABLE PLATE couscous salad with lima bean hummus and pomegranate, fried cauliflower with harissa and feta, sugar snaps and french horn mushrooms with ginger, cabbage and apple slaw, roasted asparagus and hazelnuts {18}
special PAN ROASTED CAROLINA DRUM (similar to bass) black rice and farro, brussel sprouts and muhummara