appetizers

shards of fiscallini cheddar, hazelnut-oatmeal    9-
crackers and bread and butter pickles

eric's menage a pois- local snap peas 3 different    7-
ways: stirfry, warm custard and cream

grilled local lamb tenderloin, kidney & mushrooms    7-
with a crushed green sauce

carrots (like in stew)- local carrots, wild mushrooms,    8-
marrow dumplings and oregano

chilled cucumber-fennel soup with lightly pickled    7-
shrimp

salads

mixed green salad with a coarse mustard vinaigrette    5-

romaine with green olive vinaigrette and local herb    11-
cheese croutons (for 2)

main courses

grilled veal trio- ribeye, house smoked summer    24-
sausage, sweetbreads on spring onion couscous
with rhubarb chutney

grilled carolina classic catfish on a red bean and    18-
rice terrine with house cured tasso with local
dandelion greens

grilled pork tenderloin with green garlic, fresh herbs    18-
and chiles on sour cream, bacon and chive polenta

wild chinook salmon with a chopped egg condiment on    21-
an escarole and toast salad

vegetable paella with almond romesco    15-

grilled usda prime flat iron steak with a warm    19-
potato salad

butter roasted halibut cheeks on early summer    25-
vegetables tossed with sorrel butter and
white beans