We will only be offering a 5-course prix fixe menu for $65. Wine pairings may be added for an additional $35.
Diners may choose one item from each course:
Baby Root Vegetables with chive crème fraiche panna cotta with mushroom salt, shaved black truffles, and fresh herbs (baby carrots, hakurei turnips, radish, pearl red onions, and beets-all prepared slightly unique based on meetings) fresh herb foam
Supplemental NC Osetra Caviar with red corn hoe cakes, red onions, capers, egg, and fresh herbs 110/half ounce (limited availability)
Oysters- Masonboro oysters with finger lime, cucumber, and pickled sea beans with sesame crackers
Wild mushroom soup with leek, toasted hazelnut, sherry, and toasted nori-oil
Crisp pate de campagne on buttered brioche with Sequatchie Cove, lusty monk, pickled cauliflower and watercress
Cured Kampachi with anise hyssop, fennel, roasted blood orange puree, soy, frozen avocado, and toasted benne seeds
Poached apple and cheddar tart with truffle-creamed celery, shaved bok choy,
Border Springs lambchetta with cardoon & celery golden raisin?, shaved artichoke, toasted pine nuts, stuffed?-piquilla peppersand Dijon mustard jus
Wild King Salmon in Parchment with baby potatoes, Shiitake mushrooms, verbena poached leek, carrots, green olive tapenade, celery salad, and Meyer lemon-chervil emulsion
Pumpkin and ricotta raviolis with candied pepitas, crispy sage, apples, and parsnips and sherry brown butter.
Dry Aged Eye of ribeye with celery root and sunchoke pudding, roasted bone marrow and gremolata butter, wilted rainbow chard, and pickled chard stem relish