The National Menu

sumac, warm flatbread. available with gluten-free flatbread (not vegan)

our hummus & flatbread with spiced ground lamb, mint & pomegranate molasses

celery, manchego cheese, smoked paprika

home fries with spicy-tomato sauce and aioli

pickled chili, caperberries & tomato-garlic toast

Green Hill (cow, Georgia), San Simon (cow, Spain), Lamb Chopper (sheep, Holland), toasts, marcona almonds, apple, quince

za'atar goat cheese, pecan, pomegranate, marinated onion, blood orange vinaigrette

endive, frisee, raddichio, arugula, buratta mozzarella, pistachio, kumquat, tomato vinaigrette

yogurt, roasted squash, pumpkin seeds

salami cotto, parmesan, green olives, pistachios, frisee, balsamic

caramelized fennel, cremini mushroom, leeks, fontina cheese, arugula, balsamic

fig jam, pecans, crostini

sumac and warm flatbread. available with gluten-free flatbread

pearl couscous with mushrooms and kohlrabi greens, red pepper "salad", basil, purple radishes

creamy rice middlins, melted cabbage with curry, sumac-onion, preserved lemon, trout roe

(Anderson Farms, Madison Co.) farro with sweet potato and andouille sausage, peanut collard greens, sweet pepper agrodolce

(Certified Angus Beef) punched potato with parmesan, seared broccoli rabe with chilli flake, tomato jam, salsa verde

black lentils and brown rice with caramelized shallot; broccoli in romesco sauce with pickled golden raisins; crispy cauliflower with harissa and yogurt; beet tehina with dill; marinated carrot with

garlic crouton, basil oil, scallions 12

braised Sea Island red peas over quinoa, yogurt and harissa; kale and brussels sprouts salad with caramelized onion, dried cranberry and dijon; roasted cauliflower with kumquats, pistachios and pickl

steamed brown rice tossed in salsa verde with roasted sweet potato, haricot vert, baby greens, cucumber with sesame, radishes, feta and two soft-cooked eggs

poached breast, yogurt-herb dressing, arugula, radishes, pecans, grapes, fresh local baguette

sautéed Florida shrimp with a red pepper-tomato broth, bacon, spinach, fennel, over creamy Red Mule polenta

served pink, caramelized peppers and onions, roasted fingerling potatoes, horseradish sauce, savory tomato jam, small green salad

feta mayonnaise, cucumber, cumin-caramelized onions, cilantro, lettuce, on an Independent Baking Co bun with house chips and small side salad

cinnamon whipped cream

diplomat cream, poached cranberry and candied orange peel

toffee sauce, vanilla gelato, pomegranate

pistachio cookies

peanut butter gelato, hazelnut gelato, vanilla gelato, orange-campari sorbet

Plantation Pineapple Rum, Giffard Apricot, lime, sugar, peach tincture

Plymouth gin, Acha Vermouth Blanco, orange bitters, cocktail onion

1972 Bourbon, cold-smoked Campari, Acha Vermouth Rojo, orange blossom water

Rittenhouse rye whiskey, Pedro Ximenez, sherry, blackberry, sage, bitters

Cognac, Calvados, Genepy des Alpes, Cointreau, citrus, lavender-sugar rim

Tito's Vodka, apple cider, house-made tonic, Pommeau de Normandy, Underberg

Tempus Fugit Crème de Cacao & Menthe, Fernet Branca, cream, mint tincture

bulleit bourbon, grapefruit juice, blenheim spicy ginger ale

house-infused tequila, lime, agave, basil, cucumber, jalepeño

(or vodka) & house-made tonic: cinchona bark, bitter orange peel, local lemon leaves, lemongrass, grapefruit

ceylon & thyme infused old overholt, carpano antica formula, house kumquat bitters