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House cured hudson valley foie gras, with south carolina peaches, crispy french toast, and strawberry puree
Oysters on the half shell topped with house-made bacon, chopped spinach, and breadcrumbs
Wagyu chuck, short rib, and brisket burger, topped with maple sambal jowl bacon, served on a house brioche bun, with house made chips and garlic aioli. Add cheese $3.00, add mushrooms $4.00, add hudson valley foie gras $10.00, add black truffle peelings $4.00
Jumbo shrimp, charred lemon, house cocktail sauce
House collards & sweet corn succotash
Quail egg, garlic cristini and house pickled vegetables
Creamed corn & creole remoulade
Fennel, red onion, celery, black truffle mayonnaise