Dinner


Served Thursday, 5:00 P.M.- 9:00 P.M., and Friday-Saturday, 5:00 P.M. – 10:00 P.M.

Download Large Party Menu (10 or more)

SMALL PLATES

Fritters – 8
corn, green chile, buttermilk vinaigrette

Corn Chowder – 8
applewood bacon, yukon potatoes, shiitake mushrooms, fresno chiles, chorizo oil

Shells + Aged Cheddar – 12
house made Prima Terra Farms duck confit, roasted garlic & smoked paprika breadcrumbs

Pork Belly + Pineapple Skewers – 15
charcoal-grilled with rosemary, cilantro jalapeño aioli

Tots – 8
parmesan potato bites, chili garlic mayo

Garden Roots Salad – 10
local lettuces, seasonal fruits, spiced or candied nuts, local cheeses, chive vinaigrette
+grilled chicken 7 -or – grilled salmon 9

Blue Lump Crab Salad – 16
tomato confit, herb & chili compressed watermelon, French breakfast radish, puffed rice

Lemon Honey Ricotta – 12
roasted spring onions, butcher’s pepper, garlic herb focaccia

Burrata – 12
grilled local apples, mint, pistachio, saba syrup,
aleppo chile

Artisan Cheese + Charcuterie Boards – 24
three house-cured meats, two local cheeses, pimento cheese, mustards, giardiniera + pickles, house-made preserves, house bread

Fresno Chile Buffalo Wings – 9
house fermented fresno chile buffalo sauce, blue cheese aioli

Garlic Parsley Fries – 7
garlic aioli

LARGE PLATES

House Flat Breads – 15
peaches, chèvre, bacon, arugula
-or-
chorizo, shirred eggs, provolone, crème fraîche, shishito peppers, cilantro

Coppin’s Burger – 18
Sakura Farms wagyu, pepper jack, applewood bacon, chipotle aioli, fried string onions, shredded lettuce, house-made potato bun, garlic parsley fries

Charcoal-Grilled Wagyu Ribeye – 35
Sakura Farms, yukon potato & ricotta gnocchi, corn butter, chorizo, pickled jalapeño

Pan-Roasted Snapper – 32
herb-whipped yukon potatoes with English peas + lump blue crab, basil aioli, charred spring onions

Free Range Chicken Piccata – 27
lemon brown butter, thumbelina carrots, wild mushrooms, fried capers

Prima Terra Farms Duck Breast – 32
crispy skin, fig and raclette tortellini, english peas, port wine sauce

Vegetable Basmati – 26
cilantro chutney, cashews, sultanas, local vegetables
+chicken 7 -or – salmon 9

DESSERTS

Local Artisan Cheese Board – 18
three local artisan cheeses, house preserves, local fruit, house pickles, house bread

Apple Butter Cheesecake – 9
speculoos crust, caramelized white chocolate,
hazelnut gingersnap crunch, cider-poached
apples

Almond Cake – 9
strawberry rhubarb preserves, lemon Swiss buttercream, pistachio crunch

Chocolate Olive Oil Cake – 9
miso butterscotch, blood orange, coconut cashew crumble

Lime Posset – 8
creamy lime custard, hibiscus granita, oat + poppy seed granola

Graeter’s Ice Cream – 5
daily selection

 

Consuming raw or undercooked meat, seafood, poultry, or eggs may increase your risk for foodborne illness.

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