FIRST PLATES

Asparagus Soup $7
Chive blossoms, extra virgin olive oil

Maverick Salad $8
Baby mixed lettuce, marinated red turnips, fennel and chantenay carrots, champagne vinaigrette

Butter Lettuce Salad $9
Fava beans, Maverick guanciale, “Dante” sheep milk cheese, creamy black pepper vinaigrette

PEI Black Mussels $9
Maverick pancetta, parsley, white wine, bay leaf aioli, sliced baguette

Asparagus Salad $10
Fresh chèvre with herbs, poached egg, truffle vinaigrette

Broken Arrow Ranch Antelope Tartare $15
Cilantro and smoked chili sauce, quail egg, watercress, toast points

Roasted Artichokes $10
Wild arugula, ricotta salata, Cynar reduction sauce

Baltimore Crab Fluffs $12
Sliced Persian cucumber, watermelon radish, spicy remoulade


SECOND PLATES

Butter Braised California Sturgeon $25
Smoked crimini mushrooms, sugar snap peas, black rice, chive beurre blanc, American caviar

Papparadelle with Peas and Mushrooms $17
English peas, pea sprouts, beach mushrooms, roasted spring garlic, pea sauce, Parmigiano-Reggiano

Grilled Wagyu Beef Bauvette Steak $28
Squash blossoms, yellow wax beans, red onion, parsley, frisee and bread salad, garlic chive pesto, bordelaise sauce

Sonoma County Liberty Duck Breast $25
Jasmine rice dressing, sautéed mustard greens, pickled ramps, creamy ramp sauce, duck jus

Southern Fried Chicken $19
Buttermilk soaked Mary’s free range chicken, collard greens, Nora Mill “Georgia Ice Cream” grits, brown chicken gravy

Grilled Vande Rose Farm Pork Chop $25
Black eyed pea salad with cherry belle radish and radish tops, spring onion custard, pork belly gravy

SIDE PLATES $6

Collard Greens
Mac n’ Cheese
Grits and Gravy
Grilled Asparagus
Roasted Chantenay Carrots




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