Dinner

*items subject to availability

SNACKS

SHRIMP CRACKERS g 3.
kim chi spice

PIMENTO CROQUETTES g v 5.
smoked tomato aioli

PORK “FRIES” g 6.
bbq, house pickles

SMOKED FISH DIP g 6.
house pickles, malt vinegar pita chips

FRIED BROCCOLI g v 6.
yuzu kosho, Japanese mayo

REGIONAL CHEESE PLATE g v 10.
mustards, jam, toast

APPETIZERS

HEIRLOOM TOMATO SALAD 11.
goat's milk feta, charred corn, arugula, basil, Idle Hands crouton
add burrata cheese 4. 

MIXED GREENS SALAD g v  9.
local lettuces & herbs, spring vegetables, cider vinaigrette

HOUSEMADE CHARCUTERIE  g  13.
smoked guanciale, shoyu coppa, pork rillette,
pancetta, mustards, jam, chutney, toast

CHICKEN LIVER PATE g  9.
beet, strawberry mostarda, fennel, toast

HICKORY SMOKED PORK BELLY 11.
kim chi, bok choy, carrot, VA peanuts, ginger 

ENTREES

LOCAL COBIA 24.
payaya salad, grilled suyo cucumber, tomato, va peanuts

ROCKFISH25.
local squash ratatouille, cherry tomato, crispy polenta, arugula oil

HOUSEMADE ROASTED GARLIC PASTA 17.
miatake mushroom, charred corn, cherry tomato, corn cream, Parmesan
add burrata 4. 

ROAST HALF CHICKEN 18.
greens, our bacon, shallot, Byrd Mill cheddar grits 

HOUSEMADE GARGANELLI PASTA  18.
summer squash, white anchovy, castelventrano olive, local tomatoes, 
parsley persillade   add burrata 4. 

BURGER*  13. 
bibb lettuce, onion jam, cheddar, brioche, local tomato, smoked tomato aioli
add our bacon 2.

HANGER STEAK  24.
local shishito peppers, smoked potatoes, mushroom, tempura onion ring, blackberry soy

HUDSON VALLEY DUCK BREAST 24.
glazed local carrots, forbidden rice, peaches, tamarind, szechuan peppercorn

g - gluten free or available
v - vegetarian/vegan or available