last updated 2/16/2020

CCDC Dinner


Path Valley Cultured Butter – honey, gochugaru* 5
Sunflower Hozon – toasted sesame* 7
Smoked Carolina Trout Dip – pickled onion, furikake 11
Chicken Liver Mousse fennel jam, five spice, toasted almond 15
Salted Chili Pimento Cheese – bread butter pickled kohlrabi 7
Heritage Pork Pâté– hozon mustard, chicharron 16
Roasted Onion & Truffle – Gruyère, black truffle 19


Spicy Cucumber – almond, togarashi* 7
Earth & Eats Greens – butternut squash, mustard vinaigrette* 13
Curried Red Beets – peanuts, citrus, radish*  14

Small Plates

Hamachi Tartare – calamansi-dashi vinaigrette, toasted rice, cured egg yolk 17
Dry Rubbed Chicken Wings – momofuku tingly salt, lime 13

Land & Sea

Roasted Branzino – butternut squash, sweet peppers, béarnaise 28
Curry Spiced Chicken – olive, cilantro yogurt, rotisserie fat rice 24
Chickpea Stew – basmati rice, cauliflower, labne, mint* 22
Hand Cut Noodles – Sichuan sausage, middleneck clam, fermented black bean 29
Creekstone Farms Tri Tip – crispy potato, roasted garlic, mushrooms, bordelaise, iceberg salad 70
Whole Striped Bass Ssam – garlic rice, creme fraiche, bibb lettuce, spicy ginger scallion 57


Braised Tiger Eye Beans – charred rapini, garlic miso broth, chili oil* 12
Grilled Cabbage – pine nut purée, crispy potato, olive relish* 10
Charred Cauliflower – eggplant hozon, radicchio, pistachio vinaigrette* 11

Whole Heritage Hog Program

We source a Berkshire Hog from Heritage Foods, a co-op supporting family farms throughout the US. Their farmers raise animals outdoors, on-pasture, using traditional farming techniques. We butcher the whole animal in house and offer a rotating selection of cuts.  MP



*indicates dishes that are vegetarian or can be prepared that way