Spring Tasting Menu

Posted on Mar 20, 2013

Chefs Three Course
Available for Dinner March 23rd through April 7th.


(Choose one)

Spring Garlic and Potato Soup
crème fraiche / crisp chips

Baby Farm Lettuces
shaved fennel / asparagus / young carrots / almonds / spring onion vinaigrette


(Choose one)

Martin Emigh Lamb Shoulder
Anson mills grits / Nantes carrots / fava greens / harissa / cumin jus

Passmore Ranch Trout
Delta asparagus / Heidi’s petit greens / turnip purée / flowering herb butter

(nightly vegetarian option available)


(Choose one)

Rhubarb & Apple Crumble
cream cheese ice cream

Chunky Monkey Sundae
Jodie’s treats


$40 per person
(Includes a glass of wine on tap)