• mac and cheese

Dinner

Served Sunday - Thursday from 5pm - 10pm & Friday - Saturday from 5pm - 11pm

Starters

  • SAUTÉED SHISHITO PEPPERS
  • garlic oil, sunflower seeds (v/g) 10
  • CORNMEAL CRAB FRITTERS
  • charred corn, pickled onion, pickled jalapeño, remoulade (g) 13
  • CHILLED ASPARAGUS VICHYSSOISE
  • shaved asparagus, pea shoots, brown butter (g) 12
  • SHELLS & CHEESE
  • aged cheddar, jalapeño, bacon 8
  • REDFISH AGUACHILE*
  • cucumber water, preserved lemon, fresno chile, crisp rice, cilantro (g) 16
  • CRISPY PORK BELLY

  • pea purée, green strawberry kimchi, spicy micros (g) 15

  • ARUGULA & PEA TENDRIL SALAD
  • shaved carrots and fennel, almonds, pickled green strawberries, lemon vinaigrette (v/g) 12
  • LOCAL MIXED GREENS

  • local blue cheese, shaved radish, grated cured egg yolk, bacon, buttermilk dressing (g) 12

Mains

  • SPRING PEA MINT AGNOLOTTI
  • mushrooms, fresh peas, burnt onion broth, carrot hollandaise, pea shoots 22
  • MAINE SCALLOPS*
  • spring onion purée, maitake mushroom, snow peas, puffed quinoa, nasturtium (g) 34
  • GROUPER
  • charred eggplant purée, cauliflower, shiso and pistachio gremolata, blood orange (g) 30
  • CHICKEN BREAST
  • spaghetti squash, baby bok choy, toasted cashews, green curry (g) 26
  • PEELER RANCH WAGYU BURGER*
  • pimento cheese, tomato, lettuce, fries (g) 18
  • PEELER RANCH WAGYU BRISKET
  • read pearl onion, carrot, turnip, broccolini, consommé (g) 32

  • *Consuming under-cooked or raw food may increase your risk for foodborne illnesses. 20% gratuity on parties of 6 or more.
  • (v) items may be prepared vegan upon request
  • (g) items may be prepared gluten-free upon request