10/14/17

 

WARM BLACK PEPPER FOCACCIA  4

FRESH RICOTTA, MUSHROOM OIL, SORREL

(V, VG*)

RICE FRITTERS* 8

SCALLION, SESAME SEED,

HARISSA AIOLI

(V, GF)       

LOCAL LETTUCES 13

GRILLED MUSHROOMS, KALE DRESSING,

SUNFLOWER, NUTRITIONAL YEAST

(VG, GF)

GRILLED BROCCOLI* 13

GREEN CURRY AIOLI, CRISP RICE, GREEN STRAWBERRY,

SOFT BOILED EGG, GRILLED LEEK POWDER

(VG*, GF*)

WHOLE ROASTED SWEET POTATOES* 14

SHAVED COPPA, FERMENTED GREEN TOMATOES,

ARUGULA, PISTACHIO

(GF, VG*)

WILD GA WHITE SHRIMP  14

MISO VINAIGRETTE, CRUSHED PEANUTS,

OKRA, FIVE SPICE, LIME, CILANTRO

(GF, VG*)

GRILLED & MARINATED SQUID  15

BRAISED EGGPLANT, CALABRIAN CHILI, TOMATO

POMODORO, GREEK OREGANO

(P, GF, VG*)

BUTTERNUT SQUASH AGNOLOTTI  18

TOMATILLO SAUCE, AVOCADO MOUSSE, PECANS,

PICKLED BANANA PEPPERS, RADISH

(V)

ITALIAN SAUSAGE 20

GARGANELLI PASTA, SAPELO ISLAND CLAMS,

JALAPENO, WHITE WINE, LEMON, CHIVE

(P*)

BLACK PASTA  20

SEAFOOD BOLOGNESE, PECORINO,

RED CHILI, LEMON, PARSLEY

(P, V*)

BRAISED SHORT RIBS  26

ROBUCHON POTATOES, CHARRED ONIONS,

SPINACH, RED WINE BLACK PEPPER JUS

(GF)

 

BOH TEAM

HEAD CHEF – Jason Zygmont

Max Biggio

Oliver Motok

Toffer Jacob

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