First course
Beet tartare: roasted red beets, capers, horseradish-cashew cream, sweet potato chips, hearts on fire microgreens
Oysters a trois: raw, chilled, vodka-blood orange mignonette// Southern style, roasted, creamed collards, pimento cheese, bacon // fried, cornmeal crust, tabasco-peppercorn aioli
Korean-style pork belly: crispy, Korean barbecue-glazed Duroc pork belly, kimchi cucumbers, garlic sesame seeds, roasted peanuts, micro-cilantro
Heirloom tomato salad: baby heirloom tomatoes, shaved zucchini, radish, house-made whipped ricotta cheese, basil oil, preserved lemon