Dinner Menu (Updated 4/5/25)

Snacks

crispy castelvetrano olives

'nduja salami & lemon-parsley aioli

house-made focaccia

extra virgin olive oil, rosemary & sea salt

add whipped caputo bros. ricotta

add spanish white anchovies

Raw

NC yellowfin tuna crudo

salsa verde, charred green onion, pickled chili & keepwell white soy

HAMACHI CRUDO

BLOOD ORANGE VINAIGRETTE, crème fraîche, PICKLED SHALLOT & dill

Marinated Dayboat Sea Scallops

Lemon-Ginger Vinaigrette, Crispy Parsnips, Avocado, Cucumber, Red Onion & Basil

veggie

Local Greens salad

ricotta salata & keepwell red wine vinaigrette

Fennel & Celery Caesar

romaine, radicchio, anchovy dressing, grana padano & focaccia crumb

Small Plates

spring arancini

Asparagus, Peas, Pesto Aioli & Grana Padano

PAN SEARED VEAL SWEETBREADS

CHESTNUT PURÉE, CRISPY SUNCHOKES & POMEGRANATE

hand cut beef tartare

crispy baby artichoke, preserved truffle, cured egg yolk & Grilled Ovenbird sourdough

Grilled Pork Belly

celery root puree, calabrian chili-honey glaze, pickled cucumber & local sesame

Swordfish Meatballs

house milled polenta, puttanesca sauce & pistachios

Grilled Spanish Rock Octopus

LOCAL BLACK TURTLE BEAN HUMMUS, BABY RED POTATOES & HARISSA YOGURT

Pasta

Whole Wheat Tagliatelle

beef & pork ragù & grana padano

squid ink Bucatini

tomato-cream, braised calamari, mint & spicy bread crumbs

Rigatoni

mushroom bolognese, rapini & stracciatella

rUSSET POTATO GNOCCHI

Rock Shrimp, paprika butter, swiss chard, roasted red pepper & Garlic

fava bean & ricotta agnolotti

roseda farm beef cheek sugo, english peas & pea tendrils

Large Plates

grilled golden tilefish

tomato-saffron broth, crispy oysters, red potatoes & fennel

BRAISED lamb shank

charred eggplant purÉe, herb farrotto & pickled red onion