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Restaurant Week Dinner

$35 per person

Choice of:
Spicy Cucumbers* – togarashi, almond
Salt and Pepper Pork Rinds – kimchi, pimento cheese
Marinated Beets* – peanut, lemongrass, amaranth

Choice of:
Buttermilk Wedge* – jalapeño hozon vinaigrette, cured egg yolk, fried kale
Smoked Carolina Trout – labne, horseradish, furikake cracker
Glazed Middleneck Clams* – focaccia, smoked butter, oregano

Choice of:
Ginger Scallion Noodles* – pickled shiitake, cucumber, wakame
Mussel Curry – Anson Mills grits, pickled carrot, Kaffir lime
Heritage Pork Loin – smoked apple butter, purple kale, turnip

*vegetarian or can be made vegetarian
No substitutions, please.