Dinner

Sour duck market's sourdough, cultured butter | 7 (:

Redfish ceviche, tiger’s milk, olive, squash curry, chips | 14 (:

Kale salad, cheddar, apple, radish, wheat berries, candied hazel | 11

Grilled carrots, lemon curd, dill gremolata, curry peanuts, radish | 10

Roasted sweet potatoes, currant-onion preserve, capers, pecans, chèvre | 10 (:

Pretzel*, chorizo spiced mushroom, squash, cheese, pepperoni spiced mayo | 9

($1 from every pretzel is donated to SFC January farmer's market fees)

Crab pimento, persimmon, rosemary-black pepper cracker, mustard seed | 12

Nachos, zucchini salsa, mushroom refried beans, kalamata, cucumber | 10 (:

Head-on fried shrimp*, tasso spiced mayo, apple, toasted sesame | 16

Texas tom yum, pork belly, squid, field peas, pink peppercorn, toast | 16

Sunny duck egg*, brown rice, goat sausage, squash, shrooms, nuoc cham | 17

Oven roasted quail. oyster stuffing, grits, cider glaze, apple, almond | 23

Wagyu bavette*, mushroom conserva, charred onion salsa verde, candied turnip, jus | 25

Achiote marinated pork chop, kimchi, butternut, apple | 36

Grilled half fish head, beet bbq sauce, pickles, herbs, almond | MP

(while supplies last....)

Join us Sunday thru Thursday for Happy Hour when items marked with (: are offered at half price.

Beer for the kitchen $1