last updated 11/14/2019

CCDC Dinner


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


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
Chili Glazed Chicken Wings – gochujang, sesame, fried garlic 13

Large Plates

Roasted Branzino – butternut squash, shishito peppers, smoked béarnaise 28
Dry Spiced Chicken – olive, cilantro yogurt, rotisserie fat rice 24
Chickpea Stew – basmati rice, broccoli, labne, mint* 22
Garlic Noodles – shrimp, corn, green tomato relish 28
Creekstone Farms Prime Tri-Tip – crispy potato, iceberg salad, roasted garlic, mushrooms 70
Whole Striped Bass Ssäm – garlic rice, bibb lettuce, spicy ginger scallion 57


Roasted Fingerling Sweet Potatoes – coconut, golden raisin, pumpkin seed, chili oil* 12
Grilled Cabbage – pinenut purée, crispy potato, olive relish* 10
Charred Cauliflower – eggplant purée, pistachio vinaigrette* 11

*indicates dishes that are vegetarian or can be prepared that way