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Prosciutto, giardiniera, and fresh mozzarella.
House-made salsa verde with handmade tortilla chips.
A bowl of Jon DeCarmo's fermented goodness.
Hand-rolled with tomato sauce and fresh mozzarella.
Marinated cauliflower, carrot, fennel, and red peppers.
Garlic, capers, basil, and olive oil.
Roasted spiced mixed nuts.
Hand-cut with truffle oil, salt, pepper, and garlic aioli.
Served on a flatbread.
House-made croutons and shaved Parmesan.
Local kimchi with plum sauce.
Asparagus with garlic, capers, diced onions, Dijon, and olive oil.
Served with Restoration Acres egg, kimchi, and Korean chili sauce.
Crispy cauliflower dressed in a North Indian soy chili sauce.
Kalamata olives, oranges, and Romano cheese dressed with citrus vinaigrette.
Broccoli rabe with house-made Italian sausage and roasted olives.
Naan with baba ghanoush, hummus, olives, and feta.
Balsamic roasted tomato, feta, and cucumber dressed with garlic balsamic vinaigrette.
Jerk chicken served with plantain chips and mango salsa.
Southern fried quail served with Maytag blue cheese and a Granny Smith apple.
Spiced ground lamb, tzatziki sauce, and house-made naan.
Pad thai with duck confit, rice noodles, egg, peanuts, and bean sprouts.
Ground pork and beef meatballs with Parmesan and spices. Served with marinara sauce.
(3) Tacos dressed with house-made chorizo, queso fresco, and salsa verde.
Served with mushrooms, bacon, truffle oil, and parsley.
Shrimp and grits with bacon, trinity, tomato, red-eye gravy, and a crispy cheddar grit cake.
Fried oysters with bacon-onion jam and horseradish cream.
Salmon, local goat cheese, and cucumber on a flatbread.
Calamari, shrimp, scallops, green onion, and lemon caper aioli.
Mussels simmered in coconut milk and served with jalapeño and cilantro.
Flatbread with assorted salumi, fresh mozzarella, giardiniera, and arugula.
Shrimp, mussels, clams, and scallops in a spicy tomato broth. Served with garlic crostini.
Traditional Italian dish with Seven Hills beef. Tossed with hand-made Pasta Co. pasta.
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