menu changes daily |  last updated 5/26/2018


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  14
Baked Oyster Gratin – saffron lemon aioli, bread crumb 17
Burrata – pine nuts, rhubarb* 15
Lady Edison Country Ham – red eye mayo  16

Small Plates

Spicy Cucumber – almond, togarashi* 7
Curried Red Beets – peanuts, puffed rice, pomelo* 13
Middleneck Clam Toast – dill mayo, Sichuan sausage, oregano 15
Hamachi Crudo – yuzukosho, green apple, shiso  16
Dry Aged Beef & Lamb Dumplings – scallion oil, dried chili 15
Shrimp & Pork Dumplings – sambal, lime vinaigrette 18

Main Courses

Farro Verde & Hominy Stew – charred jalapeno, breakfast radish, asparagus* 24
Whole Branzino Ssam – spicy ginger scallion, herbs, bibb lettuce 27
Flat Iron Steak – potato rosti, bérnaise, bacon jam 29
Grilled Lamb Leg – eggplant caponata, mint, carrot puree 31

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

Grilled Rapini – cashew romesco, pickled chilies* 8
Bok Choy – tomato curry, chickpeas* 8
Smashed Fingerling Potatoes– Thai basil, parmesan* 8

Desserts

Chocolate Coffee Custard – creme fraiche, almonds, mint* 9
Carrot Sticky Toffee Pudding – meyer lemon, whipped caramel, walnuts* 9
Olive Oil Cake –  yuzu curd, rhubarb, pistachio cream* 8

* indicates vegetarian options

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