last updated 1/16/2020


CCDC Dinner

Bing

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
Kale & Mushroom Dip – pine nut, parmesan, toasted nori* 14

Market

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, rice, cured egg yolk 17
Dry Rubbed Chicken Wings – momofuku tingly salt, lime 13

Land & Sea

Roasted Branzino – butternut squash, sweet peppers, buerre monte 31
Curry Spiced Chicken – olive, cilantro yogurt, rotisserie fat rice 24
Chickpea Stew – basmati rice, broccoli, 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 72

Sides

Roasted Fingerling Sweet Potatoes – coconut, golden raisin, pumpkin seed, chili oil* 12
Grilled Cabbage – pine nut purée, crispy potato, olive relish* 10
Charred Cauliflower – eggplant hozon, radicchio, pistachio vinaigrette* 11
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Whole Heritage Hog Program

We source a Tamworth 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
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*indicates dishes that are vegetarian or can be prepared that way