photo by chuck cook
canapé service
preserved golden beet pate with textured honey
belly of flounder
pickled quails eggs
southern charcuterie service…supplement 15/person
3rd coast “pagre”…aka pink porgy
miso, lime & nasturtium vinaigrette
smoked magret of duck
braised radish, violas & rhubard-elder blossom granita
terrine of rabbit & smoked pork
pickled mustard seeds, onion marmalade & beer crackers
grits cooked in young corn juice
torpedo onions, dried lamb & tender fennel
striped bass
purple cherokee tomato, dashi & spicy basil leaves
quail from plantersville
charred baby leeks with potatoes coated in malt, brown butter & cocoa
braised saddle of rabbit
carrots from utility research garden, aged sherry & teenage arugula
thyme panna cotta
blue cheese dots, cinnamon, lemon, molasses & rose
milk chocolate anglaise
malt streusel, apricot, yeast, hops & togarashi
6 course…35
9 course…55
wine/beer pairing available
chef…randy rucker
chef de cuisine…mark clayton
chef de pâtisserie…chris leung
chef de partie…carlos herrera
