menu changes daily |  last updated 7/18/2018


CCDC Dinner

Bing Bread

Path Valley Cultured Butter – honey, gochugaru* 5
Salted Chili Pimento Cheese – bread butter pickled kohlrabi* 6
Sunflower Hozon – marinated radish* 8
Smoked Carolina Trout Dip –  Momofuku roe, furikake  15
Burrata – pine nuts, rhubarb* 15
Tamworth Country Ham – red eye mayo  16
Maryland Blue Crab Dip – Old Bay, parmesan, bread crumb  19

Small Plates

Spicy Cucumber – almond, togarashi* 7
Curried Red Beets – peanuts, puffed rice, finger lime* 13
Peach & Lemon Cucumber Salad – labne, pistachio za’atar, cotija 14
Middleneck Clam Toast – dill mayo, Sichuan sausage, oregano 16
Hamachi Crudo  –yuzu kosho, green apple, shiso 16
Dry Aged Beef Dumplings – scallion oil, dried chili 15

Large Plates

Farro Verde & Hominy Stew – avocado, charred jalapeno, fava beans* 24
Whole Branzino Ssam – spicy ginger scallion, herbs, bibb lettuce 29
Hanger Steak – potato rosti, bérnaise, tomato jam 30
Grilled Lamb Leg – eggplant caponata, mint, carrot puree 32

Family Style

Whole Rotisserie Chicken – chicken fat basmati rice, olives, cilantro yogurt, fried eggs (serves 2) 54
St Louis Spare Rib Plate – pork shoulder baked beans, kimchi potato salad, vinegar slaw, cornbread (serves 3-4) 76
Soy Marinated Steak Ssam – bibb lettuce, gochujang, beef fat & mushroom rice (serves 3-4) 88

Sides

Snow Peas & Mushrooms – black bean vinaigrette, brown butter, basil* 9
Smashed Fingerling Potatoes – Thai basil, parmesan* 9
Grilled Summer Squash & Corn – pickled peppers, cilantro* 9

Desserts

Chocolate Coffee Custard – creme fraiche, almonds, mint* 9
Peaches & Cream – bing cherry, caramelized white chocolate cream, walnut oat crumble* 9
Olive Oil Cake –  yuzu curd, rhubarb, pistachio cream* 9

* indicates vegetarian options

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