M-Thurs 5:30-10 | Fri & Sat 5:30-11 | SUN-CLOSED

Snackies

ESS Bread corn molasses butter 9.
In Jars southern styled spreads with toast & pickles 35.*
Artisan Cheeses ESS quinoa crackers 20.
Potato Chips & Dip white BBQ 6.
Meat & Pickles mustards & preserves 26.
Peel n’ Eat Boiled & Pickled Peanuts 6.
Beef Hand Pies black pepper, pickled turmeric 10.

Beginnings

Winter Greens radish, satsuma, pecans, goat cheese 12.
Lamb Ham & Endive baby fennel, pumpkin, almonds 13.
Salmon Gravlox
apple, dill, cream, verjus 15.
Radish Cake eggplant, calabrian chili, basil 11.
Nantucket Bat Scallops country ham, cauliflower, Meyer lemon 16.
Tagliatelle broccoli, preserved lemon & anchovy, chili, mint 13.
Scallops country ham, cauliflower, meyer lemon 16.
Farm Egg Fried Rice, hot dog, shiitake, kimchi, sweet potato 15.*
Octopus charred leek, sunchoke, pot likker 15.
Mushroom & Oats
charred rosemary, beef lardo, shoyu pickled onion 14.

Entrée

 

 

Snapper kale, sunflower, pumpkin, fennel, lardo 32.
Swordfish broccoli, napa cabbage, radish, pecan, shrimp 29.
Duck pistachio duck liver mousse, hoe cakes, glazed carrots 30.
Ossabaw Pork african squash, brassicas, hominy, tamarind 29.
Coulotte king trumpet mushroom, potato macaire, brussel sprouts 32.
Ribeye for 2 onion & leek gratan, mushroom confit, spinach & bagna cauda 105.

Extras

Braised Greens ESS hot sauce 6.
Sweet Potato cane syrup, chiccarones 7.
Charred Bok Choy green curry, peanuts 7.
Broccoli fried garlic, lemon, nutritional yeast 7.

Sweets

Chocolate Tart creme fraiche ice cream 10.
Peanut Butter Parfait milk chocolate crunch, hazelnut sponge, caramel ice cream 9.
Toast & Jam pumpkin bread, maple custard, lemon curd 9.
Apple-Plum Crisp heirloom apple brûlée, honey thyme ice cream, brown butter foam 10.
Ice Cream Flight three ice creams, cookies 9.*
Dessert Board four small desserts 22.
Artisan Cheese Plate three selections, ESS quinoa crackers, accompaniments 19.

5-Course Tasting $75

wine pairings available, tasting menu requires full table participation

* A portion of these items’ sales will be donated to one of our pastry chefs, who was recently diagnosed with cancer.