last updated 1/9/2019

CCDC Dinner

Bing Bread

Cultured Butter – honey, gochugaru* 5
Salted Chili Pimento Cheese – bread butter pickled kohlrabi* 7
Sunflower Hozon – marinated radish* 7
Chicken Liver Mousse – fennel jam, five spice, toasted almond 15
Smoked Carolina Trout Dip – Momofuku roe, furikake 17
Black Truffle Dip – Path Valley cave aged gruyere, bread crumbs 20                                      

Small Plates

Spicy Cucumber – almond, togarashi* 7
Roasted Carrot & Grapefruit Salad – kohlrabi, cashew butter, dill* 13
Curried Red Beets – peanuts, citrus, radish*  14
Hamachi Crudo – green apple dashi, horseradish chili oil 16
Pork & Shrimp Dumplings – black vinegar, chili oil 17

Large Plates

Chickpea Stew – basmati rice, romanesco, labne, mint* 22
Branzino Ssäm – spicy ginger scallion, herbs, bean sprouts 29
Grilled Half Chicken rotisserie fat rice, cilantro yogurt, green olive 27
Durum Tagliatelle –  lobster, mussels, fermented chili 28

Family Style

28 ounce Heritage Pork Porterhouse – fried brussels sprouts, walnuts, bacon vinaigrette (serves 2-3) 70
Dry Aged Beef Ribeye – potato onion hash, bacon ranch wedge salad (serves 2-3) MP 



Bok Choy & Mushrooms – black bean vinaigrette, brown butter, basil* 10
Anson Mills Grits – smoked tomato romesco, cotija* 9


Chocolate Coffee Custard – crème fraiche, almonds, mint* 9
Tahini & Sesame Panna Cotta – cider caramel, roasted red grapes, kataifi* 9
Cinnamon Bread Pudding – caramelized white chocolate, coconut cream, walnut crumble* 9

*indicates vegetarian options

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