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