Dining Menu
August
Antipasti
*Wine Pairing .. 60
Breaking Bread
Baker and cake maker sourdough pain, Butter Board
Shikoku oyster
wasabi mignonette, accoutrements
(1/2 dozen or dozen)
Spamin’ salmon
kurobuta pork spam, smoked sockeye salmon fondue’, gruyere gougere
Primi
Prosciutto e burro
Serrano ham, aged cheddar, sunflower sprouts, baguette
She-crab soup
A southern staple
Everyday I’m trufflin
Pappardelle , porcini, portabella, black summer truffle, popcorn milk.
Secondi
Filet mignon, garlic butter confit
The finest tenderloin cut available 8 Oz
Prime New York, 12 OZ
For true steak connoisseurs, umami bomb crusted
Tomahawk rib eye, 32 OZ
A graceful, arched rib bone sets off this extremely tender steak, finished table side
Stone Axe Australian Wagyu flank BMS 10
Intricate marbling, rich buttery flavor
Contorni
pommes aligot
French whipped potato & gruyere
pimento cheese grits
Polenta, pimento and cheddar
Liquid gold cavatappi ‘n cheese
aged cheddar, pasta, sour cream cheddar crust
Garlic pomme-frites
sautéed mushrooms
medley of wild mushrooms
Dolce
Thandai Creme Brûlée
Flavors of vanilla, almond, orange and Sichuan pepper
Pain au almonde’
Crispy Croissant filled with almond pastry cream