Lunch Menu (served until 4pm Monday-Saturday)

Herb crust, olive oil, salted French butter

Whipped Valbreso feta, hummus, olive tapenade, pickled heirloom carrots, cucumber, pita

Fried Pimento cheese, sweet chili sauce

Creamy Italian burrata, local heirloom tomatoes, summer peaches, arugula pesto, basil, aged balsamic

House jam, Marcona almonds, lavash · add soppressata +7

Valbreso feta, roasted carrots, honey-yuzu vinaigrette

Shaved prime tenderloin, roasted tomato aioli, fried capers, pine nuts, arugula, potato gaufrettes

Yellowfin tartare, avocado, spicy mayo, soy glaze

Alaskan cod, lemon, caper aioli, malt vinegar, fries

Anson Mills Sea Island peas, summer squash & herb vinaigrette, sorghum-fennel glaze

House pasta, stewed organic California tomatoes, Fresno chilis, crème fraîche, crisp Parmesan tuile — add chicken +13 · add three jumbo shrimp +27

Potato purée, arugula, lemon-caper sauce

Roasted peppers, cucumber, coconut–Sancerre beurre blanc

Three jumbo shrimp, Carolina Gold rice 'grits', mushrooms, herb butter, grilled bread

Mascarpone, sugar cookie crust, fresh peach compote

Milk-soaked vanilla genoise, Chantilly, cinnamon

Caribbean toffee cake, sticky sauce, vanilla ice cream

Crispy sugar, essence of orange