Cork and Flame

Medjoul dates, manchego, peppadew sauce.

Curry, fragrant rice, cumin papad.

Celery root puree, lardons, wild mushrooms, dill, cipollini onions.

Hearth grilled baguette.

Each.Ancho chili gastrique, pommes puree.

Lightly smoked, Parmesan, micro salad, truffle, pickled shallots, hearth grilled baguette.

Pheasant, fig, pistachios, whole grain mustard, preserves, hearth grilled baguette.

Naturally gluten-free.

Madras curry, tamarind.

Grilled baby romaine, parmesan crisp, traditional dressing.

Buttermilk blue, crisp lardoons, heirloom tomatoes, champagne dressing.

Parisian carrots, braised rabbit, gnocchi, rich broth.

4 course.

Brick pressed double lobe Statler breast 10oz, lemon, rosemary, haricot vert, sweet pepper collard greens, peppercorn.

Squid ink, lobster, blue crab, shrimp.

8oz, ancient grains, roasted broccoli, fried capers, beurre blanc.

Local mushrooms, blistered tomatoes Peruvian peppers, cheese from the goat lady.

Grilled stonefruit, spicy-sweet potatoes, chimichurri.

Pommes dauphinoise, C&F vegetables, port wine demi-glace.

Hearth grilled pork chop 12oz, coffee BBQ red peas, sweet pepper collard greens, bourbon molasses demi.

Pheasant, elk, duck, Pommes puree, sour kraut, Pommery mustard, red cabbage.

14oz.

10oz.

12oz.

Indian fritters, mild spice, cast IRON fried 2 chutneys: mint and tamarind.

Ga sauce, hearth dried pineapple, C&F pickles, polenta fries, barrel-aged feta.

Buttermilk blue, heirloom tomatoes, champagne dressing.

Local mushrooms, blistered tomatoes, Peruvian peppers, cheese from the goat lady.

Madras curry, tamarind.

Cremini mushrooms, spinach, puff pastry, C&F vegetables, tomato chutney.