Small 

CREAMY CAULIFLOWER SOUP truffle oil, chives 9 (Veg, GF)

WARM STUFFED DATES medjool dates stuffed with pork ‘nduja, with chives and saba 9 (GF)

CHICKEN LIVER Pâté apple mostarda, black pepper, local sourdough 13

CHILI CRISP “PIMENTO CHEESE” served with fried saltines & pickled red onions 12

CORN "RIBS" tossed in alabama white bbq sauce (Veg, GF) OR jamaican jerk dry rub (V, GF) 12

FRIED GREEN TOMATOES whipped goat cheese, honey, thyme 13 (Veg)

“OKONOMIYAKI” PIG TAILS breaded with sesame and dried shrimp, with tonkatsu sauce, mayo, bonito flakes, scallion 13 (eat it like a chicken wing)

BRUSSELS SPROUTS date and pomegranate molasses, crumbled feta, mint, sumac 12 (Veg, GF)

SMOKED TROUT SPREAD NC trout, fried saltines & pickled red onions 12

PHILLY ROAST PORK HAND PIE braised pork shoulder, provolone, broccoli rabe, and green chiles 13 

Medium

CRISPY RICE SALAD** yuzu vinaigrette, charred cabbage, radish, red onion, peanuts, cilantro, mint 15 (V, GF)

BAY SCALLOP CRUDO* pear aguachile, jalapeno, watercress, asian pear, lime, watercress oil 19 (GF)

CARROT FRITTERS green chutney, feta, herb salad, radish, lemon 13 (Veg, GF)

HOUSE-MADE RICOTTA broccolini, pine nuts, sweety drop peppers, calabrian chile vinaigrette, local sourdough 18 (Veg)

FARRO SALAD radicchio, shredded beets, red wine vinaigrette, castelvetrano olives, sunflower seeds, herbs, lemon 15 (V)

TUSCAN KALE SALAD** pickled golden raisin vinaigrette, red onion, parmesan, almonds, olive oil, crouton 16 (Veg)

POPCORN CHICKEN* hot honey, thyme, sea salt 15

CHICORY SALAD radicchio, endive, frisee, anchovy cream, parmesan, shallot vinaigrette, saba 15 (GF)

BRAISED CHICKEN LEGS* smothered in asian peanut sauce, cilantro, chive, chili flake, and lime, served with jasmine rice 19

BEEF TARTARE* chopped hanger steak, pumpkin seeds, rosemary, crispy capers, horseradish emulsion, chive, sunflower sprouts, local sourdough 18

LAMB MEATBALLS* seared, served with green apple tzatziki, fennel, dill, lemon, olive oil 16

ROASTED BUTTERNUT SQUASH** salsa macha, brown butter, lime yogurt, scallions, peanuts, crispy collard leaves, jalapeno powder 15 (Veg, GF)

FRIED CATFISH rice flour batter, collard green nahm prik, pickled poblanos, lime, chervil 19 (GF) 

“CANDIED YAMS” hasselback yams glazed in verjus and butter, smoked pork jowl, chile de arbol, fried sage 16

Large

PAN-ROASTED STUFFED QUAIL semi-boneless quail, ground lamb stuffing, braised collard greens, northern indian tomato gravy 24

SHAWARMA LAMB NECK bone-in, eggplant yogurt, chili oil pickles, herb salad, lemon, and lamb jus served with paratha roti flatbread 39

INDIAN SPICED FRIED CHICKEN* ½ deboned chicken tossed in a flavorful oil of indian aromatics, shaved carrot salad, pickled apricots, lemon 36

MUSHROOM TARTINE local oyster mushrooms on local sourdough, mushroom aioli, brown butter, parmesan, chervil, lemon 22 (Veg) 

BEEF KEEMA CURRY ground curry of hanger steak, cabbage, onion, mushroom, garlic, served with jasmine rice and roti 23

BURGER* two patties, white american cheese, caramelized onions, Worcestershire aioli & hand-cut fries 17 (make it a beyond burger for no extra charge)

FRIED CHICKEN SANDWICH* fried thigh, chili crisp “pimento cheese,” shredduce, bread & butter pickles & hand-cut fries 17 (make it JC Hot +2)