Dinner
SOCIALS
Charcuterie
Individual Selection: 10
Charcuterie Board: 55
– “Face” Bacon
– Fennel Cured Spalla
– Truffle Scented Chicken Liver Parfait
– “CBD” Chicken, Beef, Duck-Poached Ballotine
– Beef Heart Bresaola
– Calabrian ‘Nduja
– Juniper Cured Duck Prosciutto
– Szechuan Beef Tendon
– Moroccan Spiced Pork & Duck Rillettes
– Hog’s Head Cheese
– Country Ham Smoked Cobia
Sausages
Individual Selection: 10
Sausage Board: 55
– Spanish Style Morcilla
– Spanish Style Chorizo
– Mexican Style Salchichas
– Moroccan Style Lamb Merguez
– Filipino Style Longanisa
– Swiss Style Cervelat
Cheeses
Individual Selection: 10
Cheese Board: 55
– Testun al Malto | Beppino Occelli Creamery | Pasteurized Cow & Goat | 6 Months
– Nickajack | Sequatchie Cove Creamery | Raw Cow | 8 Weeks
– Sparkenhoe Red Leicester | Neal’s Yard Dairy | Raw Cow | 9 Months
– Crater Lake Blue | Rogue Creamery | Cow | 8 Months
– Lincoln Log | Zingerman’s Creamery | Pasteurized Goat | 4 Months
– Harbison | Jasper Hill Farms | Pasteurized Cow | 13 WeeksGrand Charcuterie Board
The Grand Ambition
Chef’s Selection of our House-made Sausages and Seasonal Accoutrements: 85
BEGINNINGS
Squash & Persimmon Salad
Toasted Everything Seed Wafer, Smoked Butternut, Pumpkin Seed Ginger Vinaigrette, Fossilized Persimmon: 12
Mole Spiced Shrimp “Tostilocos”
Charred Onions, Crispy Masa, Shrimp Harissa Chili, Pineapple Chamoy, Bergamot Crema, Onion Ash,
Salted Jícama: 15
Fried Chicken Noodle Soup
Grilled Brussels Sprouts, Roasted Shiitakes, Heirloom Carrots, Hazelnut Conchiglie Pasta, Dill: 10
Berbere Spiced Roasted Carrots
Local Eggplant, Garam Masala, Green Pea, Cucumber Mint Raita, Spiced Corn Nuts: 13
Foie Gras Torchon
Duck Ballotine, Pumpkin Seed Granola, Radish Preserves, Hibiscus Shiitake Glaze, Blake’s Brioche: 18
“Foielly Pops”
Foie Gras Mousse, Seasonal Pop-Rocks, Foie Gras Cotton Candy: 8
PRINCIPALS
Vadouvan Scallops
Roasted Parsnips, Confit White Asparagus, Preserved Lemon, White Asparagus Vichyssoise: 28
Chilean Sea Bass
Celery Root Purée, Heirloom Carrots, Tarragon Emulsion, Field Pea Salad: 29
Oxtail ‘Nduja Raviolo al Uovo
Smoked Pecan Brodo, Roasted Sunchokes Mushrooms, Kale Chip, Toasted Pecan Butter, Winter Squash Ribbons: 27
Whole Fried Chicken Dinner
German Potato Salad, Seasonal Pickles, Red Cabbage Slaw,
Roasted Jalapeño Cornbread: 28
Creekstone Farms Dry-aged Tomahawk Ribeye
Dry-aged 30 Days, Roasted Vegetables, “Pommes Fondant,” Smoked Apple Bourbon Demi-glacé: 75
Crispy Pork Belly
Smoked Eggplant, Charred Onion Soubise, Pork Jus Caramel, Baby Turnips: 25
ROOT Burger
2 Year-aged Hook’s Colby Chedder, Benton’s Bacon, Smoked Onion, Creekstone Farms Ground Chuck, Toasted Challah Bun, Bread & Butter Pickles: 18
