Open
Nov
08
The concrete is poured and the walls are going up! As long as the weather plays nicely, we’ll see you at 4 p.m. on the 8th!
Lunch:
Shrimp & Grits
Confit Tomato, Spanish Chorizo, Cajun Trinity and a Spicy Pork Broth
Chicken & Dumplings
Confit Chicken Leg with Biscuit Dumplings and Crème Fraîche
Smoked Ribeye Sandwich
Bleu Cheese, Grain Mustard Aioli, Red Wine Reduction, Pickled Onions and Arugula Served on a Baguette
The Hot Mess
Roasted Sweet Potato with Pork Barbecue, White Cheddar Cheese, Crispy Kale and Buttermilk Dressing
Shareables:
Piquillo Peppers with Smoked Carrots and Cauliflower
Black Garlic Aioli, Cilantro Chimichurri and Fried Kale
Barbecue Chicken Deviled Eggs
Smoked Chicken Topped Deviled Eggs with Crispy Chicken Skins, St. Louis Style Barbecue Sauce, Pickled Sweet Peppers and Baby Kale
Beer Braised PEI Mussels
Seasonal IPA and Green Chile Braised Mussels with Pickled Fresno Peppers, Crispy Garlic, Charred Cucumber and Chef Tai’s Grilled Bread
*gluten free without the bread
Chicken Fried Brussels Sprouts
Chicken Fried Brussels Sprouts with Buttermilk Dressing, Confit Lemon and Pickled Spring Onions
Smoked Salmon Rillettes
Crème Fraîche, Fermented Cucumber, Pickled Red Onion and Wonton Crisps
Bacon Flight with Herbed White Chocolate
(1) Beef Belly Bacon with Sweet Soy, Quick Kimchi and Sesame (2) Lamb Bacon with Lemon, and a Dried Olive, Caper, Candied Lemon and Tomato Tapenade (3) House Bacon with a Coffee and Sherry Gastrique and Arugula
Entrées:
Roasted Acorn Squash
Herbed Farro, Sorghum Berries, Shaved Root Vegetables, Arugula, Pickled Chilis and Sesame Purée
Seared Diver Scallops
Butternut Squash Purée, Pumpkin Relish, Smoked Mushrooms, Crème Fraîche and Crispy Brussels Sprout Leaves
Grilled Bone-In Pork Chop
Miso Mustard, Candied Sweet Potatoes and Braised Collard Greens
Duck Confit Cassoulet
White Bean Purée, Cannellini Beans, Braised Kale and Pickled Peppers
Braised Lamb Shank
Polenta, Confit, Crispy Leeks and Candied Lemon
*The final menu is still in the works, and there's more to come! We reserve the right to change our taste buds.
Dessert:
Milk & Cereal
Caramelized Pork Rinds, Malt, Dulce De Leche, Caramelized Banana
Peanut Butter Bomb
Dark Chocolate, Peanut Butter Mousse, Nitro Berries, Peanut Butter Cookie Crumble, Mixed Berry Sauce
Passionfruit Tart
Coconut-White Chocolate Sorbet, Passion Fruit, Berry Tuile, Vanilla Bean Meringue, Lychee, Guava
The Chocolate Pig Candy Bar
Hazelnut, Toffee Praline, Maple-Bacon Ice Cream, Tonka Bean Caramel
*coconut bacon available for our veggie loving friends
The Chocolate Pig Sundae
Ask Your Server for Daily Selection
*The final menu is still in the works, and there's more to come! We reserve the right to change our taste buds.
Cocktails:
Tall Tea
Vodka or Gin, Allspice Dram, Italian Grey Tea Syrup, Rose Flower Water
The Nonna
Pineapple Infused Gin, Aperol, Lemon, Simple Syrup, Sparkling Float, Orange Peel
Sick Beet
Aquavit, Celery Syrup, Lemon, Beet Reduction, Grapefruit Bitters
J. Dub
Irish Whiskey, Ginger, Lemon, Mint
30 Minute O
White Rum, Jamaican Pot Still Rum, Cacao, Crème de Banane, Lemon, Egg Yolk
The Clark
Navy Strength Rum, Lime, Strawberry
Hack
Vanilla, Kola Nut, Sassafrass, Cold Brew, Lemon, Orange - Add Shot of Fernet or Campari -
Pops
Pig’s Nose Scotch, Amaron Sibilla, Benedictine Liquer, Laphroig, Chocolate Bitters, Pernod
*The final menu is still in the works, and there's more to come! We reserve the right to change our taste buds.