Dinner

*NOTE: NOT ALL ITEMS ARE AVAILABLE TO-GO AT CHEF’S DISCRETION*

Please inform your server of any food allergies.

 

 

Snacking & Sharing

 

Cocktail Nuts – Slightly Sweet, Slightly Spicy  4

Warm Olives – 5 Year Preserved Garlic, Peppadew Peppers, Seasonal Herbs  9

Fries from Our Sister Market Burger – Truffle, Parmesan, Rosemary, Roasted Garlic Aioli, Pink Peppercorns, Maldon Salt   12

Really Good Pimento Cheese – Hook’s 3 Year Cheddar, Rye Crackers  12

Tasting of George’s Mill Cheese – Local Honey, House Preserves, Sour Dough Flatbread  20

From The Field & Kitchen at Fairbrook – 7 Month Berkshire Ham, Preserved Apples, Honey Buns  16

Rock Shrimp Steam Bun – Fermented Fresno Chili Sauce, Summer Pickles, Peanuts   $8/Per

Mac N’ Cheese Inspired by Cocina On Market – Chorizo, Asadero, Oaxacan, Panella, Lime   12



First Course Selections

Kale Caesar Salad – Toasted Focaccia Crouton, Parmesan, Anchovy Tapenade  12

Goat Cheese Gnocchi – Butternut Squash Velouté, Pecan, Fuji Apple, Sage  16
Beech Mushrooms In Tempura– Mizunara Shoyu, Tiny Greens, Ginger, Rice Vinegar, Sesame, Radish, Scallions  14

Oyster “Chowder” – Crispy Belon Oyster, Braised Celery, Potato, Absinthe   14

 

 

Dinner Selections

Fall Mushroom “Carbonara” Style – Poached Hen Egg, Pappardelle Pasta, 36 Month Aged Parmesan, Truffle Jus  34

Arctic Char – Celery Root, Onion Soubise, Dilled Rome, Pickled Beet   34
Twice Cooked Hudson Valley Duck Leg –
White Bean “Cassoulet”, Root Vegetables, Star Anise, Gastrique  36
Ménage à Trois of Pork –
Loin, Belly, Liquid Marrow, Anson Mill Grits, Cider Braised Sweet Cabbage  36