Jargon

Lusty monk mustard, aioli, bacon lardons, house pickles, pepper oil.

Apple butter, caramelized shallot vinaigrette, sweet and spicy pork belly, pickled apples.

Cranberry, apple, pepitas, pickled squash, brown butter cornbread croutons, cranberry-sage vinaigrette.

Garlic, shallot, white wine, crushed red pepper, lightly smoked marinara.

Carrot puree, lavender, crispy parsnip, apple, shiso vinaigrette, cured egg yolk.

Basil, stone ground grits, burrata cheese.

Capers, shallots, lusty monk mustard aioli, quail egg, boquerones potato chips, trout roe, bone marrow with garlic confit, herb gremolata, house pickles.

Tasso ham, ginger, herb puree, charred scallion aioli.

Tasso ham, old mill stone ground grits, local ale, rosemary, fumet, poached farm egg, crispy garlic.

Fall squash, bacon, beet puree, caramelized endive, collard kimchi.

Duck leg confit, heritage andouille, shrimp, oyster, laurel bay rice, egg yolk, scallions.

Chevre polenta, baby bok choy, fresh horseradish, leek hay, gremolata.

Radicchio, chestnut mushroom, candy roaster squash, sage, pecorino romano.

Soft lettuce, bitter greens, castelvetrano olives, marcona almonds, pickled eggplant, plum balsamico.

Pumpkin curd, pepita butter, chocolate rosemary ganache.

Pineapple-sage, chevre ice cream, miso caramel, brown butter walnuts.

Warm cookies of the day, wholesome country creamery milk.

Meringue, orange, pomegranate honey, citrus-cranberry creme fraiche.