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