last updated 11/11/2018


CCDC Dinner

Bing Bread

Path Valley Farms Cultured Butter – honey, gochugaru* 5
Salted Chili Pimento Cheese – bread butter pickled kohlrabi* 7
Sunflower Hozon – marinated radish* 7
Chicken Liver Mousse – fennel jam, five spice, toasted almond 15
Smoked Carolina Trout Dip – Momofuku roe, furikake 17
French Onion Dip – Path Valley cave aged Gruyere, bread crumbs 14

Small Plates

Spicy Cucumber – almond, togarashi* 7
Fig & Treviso Salad – marinated eggplant, Boursin, Lady Edison ham 16
Curried Red Beets – peanuts, citrus, radish*  13
Hamachi Crudo – green apple dashi, horseradish chili oil 16
Pork & Kimchi Dumplings – fried garlic, black vinegar, shrimp oil 7

Large Plates

Barley & Red Lentil Porridge – cashew pesto, brussels sprouts, kale* 23
Grilled Heritage Pork Loin – charred cabbage, pork belly, walnuts, kabocha squash 30
Branzino Ssäm – spicy ginger scallion, herbs, bean sprouts 28
Durum Tagliolini – mussels, ‘nduja butter’, Thai basil 23

Family Style

Prawn & Burgundy Truffle Noodle Soup – roasted pork broth, abalone mushroom, Thai basil (serves 2-3) 64
Soy Marinated Chuck Steak – bibb lettuce, gochujang, beef fat & mushroom rice 94
Whole Roasted Chicken – chicken fat basmati rice, green olives, cilantro yogurt, fried eggs (serves 2) 56

Sides

Bok Choy & Mushrooms – black bean vinaigrette, brown butter, basil* 10
Anson Mills Grits – smoked tomato romesco, cotija* 9

Desserts

Chocolate Coffee Custard – crème fraiche, almonds, mint* 9
Tahini & Sesame Panna Cotta – cider caramel, thomcord grapes, kataifi* 9
Apple Cinnamon Bread Pudding – caramelized white chocolate, coconut cream, walnut crumble* 9

* indicates vegetarian options

pricing of items may vary between restaurants due to differences in purveyors.