soup
Potato-Leek Bisque
smoked cheddar, crème fraiche, chives 5 / 7.5

starters
House Made Chiang Mai Sausage
coconut-cauliflower puree,
crispy sweet & sour Brussels sprouts 10

Baked Gulf Oysters “Solsticefeller”
five of ‘em, smoked bacon, creamed spinach,
parmesan breadcrumbs 12

entrees
Buttermilk Fried NC Flounder
dill pickle aioli, lump crab “hushpuppies”,
creamy yellow grits, sautéed green beans 23

Bronzed Silk Snapper
sherry-mustard beurre blanc, Blythe’s pepper jam,
butterbean-hominy succotash, roasted tomatoes,
grilled scallions, City Roots sprouts 25

Maple Leaf Farms Red Curry Duck Breast
Thai basil, pineapple, snow peas, tomato, baby bok choy,
red curry-coconut broth, jasmine rice 26