Menu for the week of July 30th through August 3rd

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Rabbit Livers 11

Crispy Fried, Celeriac Remoulade, Local Swiss Chard 

Seafood Pot Pie 12

Jumbo Lump Crab, She Crab, NC Shrimp

Beggar’s Purse 11

Wild Brown Beech Mushrooms, Boursin, Spinach, Rocket Puttanesca 

Carpaccio 12

Artisan Bread, Heirloom Tomato Arugula Salad, Fennel, Capers, Georgia Olive Oil

Charlotte’s Greens 9

Local Beets, Local Berries, Smoked Bleu, Balsamic Vinaigrette 

Farmer’s   9

Local Cucumbers, Heirloom Tomatoes, Local Onions, Red Wine Vinegar

Salmorejo 8                                                                                                                                                                      

Traditional Spanish Chilled Tomato Soup, Hard Boiled Egg, Crispy Speck

Beef Tenderloin             32

Yukon/Sweet Potato Rosti, Local Heirloom Beans, Sweetbread Butter, Porcini Velouté 

Red Grouper     28

Local Patty Pan Squash, Local Greens, Confit Tomato/Olive Tapenade 

Colorado Lamb         30

Chickpea/Heirloom Tomato Ragout, Carrot Slaw, Mint/Basil Greek Yogurt

SC Quail     27  

“Dirty” Rice, Local Merguze Sausage, Heirloom Tomatoes, Local Okra, Local Chard