Dinner Menu, Friday 2-18-11

firsts

marinated olives {4}
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}
local arugula salad grated asiago cheese, grated pear, extra virgin olive oil {7}
local lettuces salad bacon, spicy pecans, marinated onions, goat cheese dressing {7}
pizzette caramelized spring Vidalias, gorgonzola, pecans, arugula {7)
pizzette spiced ground lamb, feta, pomegranate, almonds, arugula {9}
sweet potato soup pistachios and aleppo chili flakes {7} V
cream of celery soup smoked trout and apple {8}
shrimp al ajillo sustainably farmed sweet shrimp sauteed with garlic, chili, chorizo and sherry, over focaccia toast {10}
fried Gulf oysters white asparagus, paprika-remoulade, preserved lemon {12}
three cheese plate beehive cheddar (cow, Utah), Greek kiss (goat, France), green hill (cow, Georgia), toasts & accompaniments {15}


seconds

crisp Springer Mountain chicken confit whipped sweet potato, frisee, blood orange, marcona almonds, black pepper jus {18}

two roasted plantation quail rice vermicelli with chickpeas and eggplant, tomato-fenugreek sauce, yogurt, cucumbers, pine nuts, pomegranate, crisp pita {23}

crisp kingklip (mild, white, a little sweet) black quinoa with leeks, flash cooked local turnip greens, roasted red pepper-saffron broth {24}

roasted NC wild striped bass creamy mountain white grits, sauteed swiss chard, pomegranate-pecan salsa {26}

pork loin milanesa
sweet potato couscous, sautéed okra and chickpeas, peppadew relish, crema {21}

grilled CAB hanger steak grilled baby Vidalias and romesco (like a calçotada), roasted fingerlings, arugula and radishes {24} * cooked to order

grilled wagyu skirt steak (Strube Ranch, TX) braised moro black beans, watercress, piquillo vinaigrette, crema {29} * cooked to order

vegetable plate
farroto with butternut squash and roasted poblanos, roasted local carrots with currants and pistachios, fried cauliflower with harissa and feta, sugar snaps with ginger, cabbage and apple slaw {17}

*CONSUMPTION OF RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK TO FOODBORNE ILLNESS