Dinner Menu
TABLE TALK
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BLUE CORNBREAD12.00House-baked blue cornbread topped with savory Yassa butter and sweet berbere honey.
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BAKED OYSTERS (5 EA)26.00Wood-baked local Chunu oysters with chorizo, cornbread gremolata, and a house hot sauce
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OYSTERS ON THE HALF SHELLEast Coast oysters topped with spicy-sweet grapefruit habanero granita and prickly pear piri-piri.
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DRY AGED STEAK TARTARE23.00Hand-chopped dry-aged beef mixed tableside with Atlas Stout onion marmalade, served on teff country bread and topped with a rich egg yolk.
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SNAPPER CRUDO 3 reviews25.00Fresh raw snapper is thinly sliced for a silky texture and topped with creamy avocado, nutty toasted sunflower seeds, and zesty, slightly spicy salsa Macha, finished with bright citron.
IMPRESSIONS
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BEET SALAD 1 review20.00Roasted and tender beets paired with crunchy smoked almonds, creamy whipped sesame, and juicy pomegranate, then dressed in a bright, tangy orange vinaigrette.
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SEARED SCALLOPS26.00Pan-seared scallops with plantain mole, umami-rich maitake mushrooms, and tangy pickled white asparagus.
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PEPPERED TUNA CRUDO24.00Fresh, pepper-crusted tuna is hand sliced and topped with crisp scallions and sweet, toasted pear and zesty ginger for a balanced, vibrant flavor.
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SMOKED FISH PATE22.00Creamy smoked fish pâté topped with trout roe and herbs, served with everything-seasoned lavash crackers.
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CRISPY PORK BELLY29.00Crispy pork belly is paired with tender tiger prawns, bitter radicchio, and sweet apricot mustard, finished with a rich spiced jus for a bold, layered flavor.
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PARMESAN GNOCCHI28.00Soft parmesan gnocchi is tossed with toasted hazelnuts and roasted garlic, then served in a smoky charred potato broth for a rich, nutty flavor.
NOURISHERS
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SEARED FAROE ISLAND SALMON37.00Gently poached Faroe Island salmon served with caramelized turnips, roasted Brussels sprouts, and a sweet potato jus.
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CUTTLEFISH TORTELLONI40.00Delicate cuttlefish-filled tortelloni is served with a rich, buttery lobster emulsion and tender sautéed kale, creating a luxurious, ocean-forward flavor.
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ROASTED CHANNEL BASS42.00Roasted channel bass is served with tender fennel, briny mussel broth, and fresh dill, creating a delicate, aromatic seafood dish.
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DRY-AGED NY STRIP52.00Dry-aged New York strip with earthy trumpet mushrooms, berbere crust, and a bold black garlic jus.
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ADOBO ROASTED CAULIFLOWER27.00Adobo-roasted cauliflower is paired with tangy green mango and nutty toasted coconut, delivering a bold, smoky, and tropical vegetarian flavor.
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PARMESAN GNOCCHI28.00Soft parmesan gnocchi is tossed with toasted hazelnuts and roasted garlic, then served in a smoky charred potato broth for a rich, nutty flavor.
COMPANIONS
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CRISPY SWEET POTATO13.00Crisp sweet potato topped with crème fraiche, trout roe, and berbere.
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CONFIT HEIRLOOM CARROTS13.00Carrots slow-cooked with black garlic, almond crumble, and serrano salsa verde.
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DOROTHY'S COLLARDS13.00Slow-braised collard greens with crispy onions and a savory miso glaze. Southern comfort with umami depth.
GATHERINGS
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CHUCK B'S ROASTED BIRD61.00A juicy whole roasted chicken with bold mambo sauce, carrot dukkha salad, and fresh local lettuces.
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TAMARIND BRAISED LAMB SHOULDER88.00Slow-braised lamb shoulder in tamarind jus with chermoula, saffron-pickled vegetables, and Dorothy's collards.
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GRILLED WHOLE MARKET FISH (MP)A grilled whole fish with spiced crab curry, Swiss chard, and crispy sweet potato.
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MEL'S CRAB RICE68.00Perfectly cooked rice with earthy shiitake mushrooms, indulgent uni béarnaise, and pickled alligator pear.
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ROAST HALF DUCK66.00Roasted half duck is served with tart blackberries, rich coffee jus, and a flaky confit pastilla, finished with crunchy almonds for a bold, layered flavor.
Dessert
SWEETS & TREATS
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CHOCOLATE COBBLER SUNDAE15.00Warm chocolate cobbler topped with brûléed plantain, chocolate curry ice cream, and rich chocolate sauce.
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COQUITO TAPIOCA PUDDING15.00Creamy coquito tapioca pudding is topped with sweet fig jam, crunchy speculoos cookies, and delicate sugar glass for a festive, textured dessert.
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PRALINE CAKE17.00SERVED TABLESIDE Moist praline cake layered with coconut jam, candied hazelnuts, stewed pears, cinnamon-rum Chantilly, and roasted pear sorbet.
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BROWN SUGAR TART15.00Our brown sugar tart features a rich molasses caramel and creamy Old Fashioned-style ice cream for a deep, nostalgic sweetness.
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FENNEL CREMEUX15.00Silky fennel crémeux is paired with bright winter citrus, moist orange semolina sponge, candied orange, and a sprinkle of aromatic fennel pollen for a fragrant, layered dessert.
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ICE CREAM 11 reviews & SORBET BY THE SCOOP6.00Rotating selection of handcrafted sorbets and ice creams featuring fresh, seasonal flavors.
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SWEET POTATO STICKEY TOFFEE CAKE25.00SERVED FOR 2 | Warm sweet potato sticky toffee cake with candied pepitas and smoked sage ice cream.
Menus of restaurants nearby
Cocktails
COCKTAILS
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SKÅL & SHADOW18.00Vodka and aquavit combined with lingonberry for a crisp, slightly tart cocktail that translates to "cheers" in Swedish with a touch of moodiness.
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SOLARA17.00Blanco tequila mixed with vine-ripened tomato and citrus for a sun-kissed, fresh cocktail with bright warmth.
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BLUSHING ROOT18.00Dark and light rum blended with mauby bark and hibiscus for a flirtatiously earthy, smooth, botanical twist on a daiquiri.
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VELVET DETOUR18.00Tamarind, cognac, and lemon juice shaken for a luxurious, smooth cocktail with a soft, velvety texture.
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BROWN BUTTER SOUL16.00Teff flour and whiskey combined for a warm, rich, and slightly sour cocktail with emotional depth.
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ABYSSINIAN BLAZE17.00Gin and Campari spiced with berbere for a fiery, warm cocktail with a smooth, balanced texture.
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GOLDEN MILK18.00Aquavit, dark rum, and pisco blended for a smooth, surreal cocktail with a shimmering, golden finish.
ZERO-PROOF
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ADDIS SOL13.00Coffee-infused lemonade combining sun and brightness for a refreshing cocktail that pays homage to roots and flavor.
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MELONCHOLY13.00Cantaloupe and pickle brine punch for a bold, unexpected, and refreshingly savory mocktail experience.
