Dinner ANTIPASTI Grilled Oysters – murder point oysters, butter, herbs, parmesan – 15 Flounder Cakes – squash, caper, lemon + black pepper crema – 15 Tuna d’Oliva – olive oil, apple, mint, chili – 15 Beef Carapaccio – arugula, salt-cured egg, parmesan, olive oil – 12 Roasted Marrow Bones – micro greens, crimini, citrus vinaigrette, grilled focaccia – 12 Bruschetta – olive oil-toasted ciabatta bread + seasonal toppings (choose up to four) – 10 onions + goat cheese | roasted red pepper | basil pesto | ricotta Insalata Mista – seasonal greens, olives, cucumber, tomato, citrus vinaigrette – 9/6 Insalata Fiorentina – spinach, goat cheese, sautéed mushrooms, roasted almonds – 9/6 Beet Salad – roasted beets, pickled beets, mozzarella, pistacio, citrus vinaigrette – 10 PASTA/PRIMI Early Fall Ravioli – candied yam, smoked pork, walnuts, pickled muscadine + nut brown butter – 22 Papardelle – parsley, almond, chili flake, lambchetta – 20 Ravioli “Mezza Luna” – crawfish, crab, arborio rice, capicola, dried okra + “gumbo” brodo – 20 Crab Risotto – arborio rice, botarga, trout roe, cured egg yolk – 22/13 Ravioli “Carbonara” – ricotta, salami, egg yolk + sage brown butter* – 22/13 Cavatelli – chicken, charred carrot, celery, lady peas + chicken-whey brodo – 22 Free-Form Lasagna – bolognese, ricotta, mozzarella, sage-laminated pasta + tomato sugo–24 SECONDI Heirloom Pork Chop – peach mostarda, polenta rustico + hazelnut gremolata – 26 Quail Pressato – barley, lentils, raisins, apples + persimmon wine succo verde – 28 Pickett Farms Filet Mignon – potato zabaglione, charred carrot + salsa cacciatore – 32 Mangrove Snapper – lady peas, fumè-blanc, espelette, honey chive butter – 28 Grilled Shrimp – white beans, turnips, lambchetta + autumn greens pistou – 28 Ribeye – black garlic pesto, butternut purée – 40 Lamb Chops – eggplant, apricot, balsamic a la china, basil – 44 CONTORNI New Potatoes – olive oil, gorgonzola, chives – 10 Lady Peas – brown butter, parmesan, fried egg – 10 Caponata – okra, tomato, squash, zucchini – 10 Bread and Butter – grilled ciabatta, toasted focaccia, chive-honey butter – 3 Menu for the week of 9/14