menu for wednesday, april 6th

marinated olives {4}
patatas bravas home fries with spicy-tomato sauce and aioli {5}
hummus sumac, warm flatbread {6}
stuffed medjool dates celery, manchego cheese, smoked paprika {6}
boquerones (anchovies) pickled chilis, caperberries, & tomato-garlic toasts {7}
local little gem lettuces bacon, peanuts, marinated onions, paprika-buttermilk dressing {7}
grilled romaine heart piquillo dressing, parmesan, crispy capers, croutons {7}
morcilla crisp Spanish black pudding, sauteed fava beans, piquillos, spinach {7}
pizzette caramelized spring vidalias, gorgonzola, pecans, arugula {7}
pizzette spanish chorizo, caramelized apples, san simon cheese, arugula {9}
mushroom soup sherry, almonds, beech mushrooms {7} V
creamy spinach soup diced smoked duck, aleppo {7}
local mushrooms poached local egg, local polenta, green garlic {10}
maine diver scallops minted pea puree, grilled ramps, almonds and local carrots in brown butter vinaigrette {12}
three cheese plate cave aged gruyere (cow, switzerland), meadow creek appalachian (cow, nc), double cream cremont (goat-cow, vermont), toasts & accompaniments {15}

roasted cornish game hen roasted fingerling potatoes, wilted local beet greens, slow-roasted tomato with za’atar, black pepper jus, half hen {16}, whole hen {27}

roasted alaskan cod pearl couscous with ramps and roasted tomatoes, white wine steamed mussels {24}

grilled pork tenderloin farro with bacon, marinated nappa cabbage with peanuts, piri piri, caramel vinegar jus {22}

grilled beef hanger steak vidalia bread pudding, seared broccolini, savory tomato jam, horseradish cream {24}

vegetable plate butternut squash tagine over saffron couscous, chickpea fritters with harissa and feta, wilted local beet greens, marinated carrots, watercress with pistachios and radishes {17}


½ lb fried rhode island clam strips house hot sauce and lemon {10}

roasted nc trout stuffed with local spinach and feta, red mule polenta, salad of baby chard with pecans and blood orange {23}

crisp jumbo fluke (aka summer flounder) fingerlings and string beans in green garlic broth, shrimp remoulade, frisee {25}