Dinner Menu
Small Plates
KENTUCKY BEEF TARTARE with BOURBON BARREL SOY SAUCE, CURED EGG, KOREAN BBQ, and LOTUS ROOT CHIP
(14)
MUSSELS with COUNTRY HAM XO SAUCE, CULTURED BUTTER, and SIXTEEN BRICKS BREAD
(15)
PORK BELLY STEAMED BUNS with CHEERWINE GLAZE, KIMCHI CARROTS, and BENNE SEED
(8)
HERBED POTATO GNOCCHI with CAPRIOLE FARMS FONDUE, SPICEBUSH MATIGNON, and SHAVED CHESTNUT
(12)
LOCAL APPLE with ENDIVE, ALPINE CHEESE, GREENS, SPICED PECANS and SORGHUM VINAIGRETTE
(10)
WINTER SQUASH with ROASTED BEETS, ARUGULA, CARAMELIZED POMELO, GOAT CHEESE and CITRUS VINAIGRETTE
(13)
Entrees
KENTUCKY FRIED RABBIT with BUTTERMILK BISCUIT, CREAMED COLLARD GREENS, and BIZ BAZ SAUCE
(24)
STEAK FRITES with COMPOUND BUTTER, FRENCH FRIES, and SPRING GREENS
(26)
HILL FARMS CHICKEN with CARRIAGE HOUSE FARMS POLENTA, STEWED PEPPERS & TOMATOES, CASTVELTRANO OLIIVES and CARAMELIZED BRUSSELS SPROUTS
(22)
BBQ PORK LOIN with SEA ISLAND RED PEA RAGOUT, TURNIPS, SHITAKE MUSHROOMS and PEANUT
(26)
72-HOUR BRAISED SHORT RIBS with BEEF-FAT ROASTED SQUASH, FARRO RISOTTO, BRAISED GREENS and MARCHAND DE VIN
(28)
VEGETABLE POT PIE with LOCAL HEIRLOOM VEGETABLES
(20)
MARKET FISH with SEASONAL SEAFOOD PREPARATION
(mkt)
Sides for the Table
BUTTERMILK BISCUITS with SEASONAL JAM and WHIPPED BUTTER
(4)
BRUSSELS SPROUTS with FARRO, APPLE, LEMON, and MINT
(6)
KENNEBEC FRIES with SMOKED MAYO, HOUSE KETCHUP, and OWENSBORO BLACK BBQ
(6)