DINNER MENU
ESCARGOT 10.5
basil watercress pesto | puff pastry | seasonal greens
ARTICHOKE AU GRATIN 17.5
gruyere | parmesan panko | watercress | toast points
LOCAL HEIRLOOM 10.5
heirloom tomatoes | herb ricotta
honey comb | basil
PARISIAN HERB GNOCCHI 16.5
local shrimp | pine nuts | charred tomato fennel fondue | bread crumbs
FINES HERB 10.5
baby gem | chive | tarragon | chervil | Asian pear | parmesan | champagne herb vinaigrette
JUMBO ASPARAGUS 10.5
local poached egg | crispy prosciutto | parmesan | fines herbes
BABY BEETS 12.5
watercress | walnuts | ricotta | crème fraîche | white balsamic vinaigrette
CARMELIZED PEACH 9.5
crème fraîche| candied pecans | gorgonzola | herb salad | basil oil
ENTRÉE
ROASTED DAY BOAT SCALLOPS 29.5
Japanese eggplant | local mushroom conserva | yellow heirloom tomato marinara | cherry tomato & parsley salad
CAST IRON N.Y. STRIP STEAK* 31.5
creamed kale | roasted oyster mushrooms
marble potatoes | sauce bordelaise
EAST COAST HALIBUT & SUMMER SUCCOTASH 28.5
corn | crowder and pink eye peas | heirloom tomato | speckled butter beans | poblano | sweet pepper chow chow
ROASTED N.C. CHICKEN SUPREME 25.5
rainbow carrots | marble potatoes | rutabaga | pearl onions | sweet carrot purée | brown chicken jus | radish
THE P237 BURGER*
single 10.5 | double 15.5
American cheese | dijon | mayo* | iceberg
caramelized shallots | pickled lunch box pepper | french fries
FRENCH DIP 14.5
slow braised brisket | tobacco onions | baguette | jus
SIDES
SUMMER SUCCOTASH 7.5
FRENCH FRIES 5.5
CREAMED LOCAL KALE, MARBLE POTATOES, OYSTER MUSHROOMS 6.5
TOBACCO ONIONS 5.5
*Consuming raw or under-cooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of food-borne illness.