DINNER MENU
SAMPLE MENU
ACTUAL PRICES AND ITEMS MAY VARY
SOUPS AND SALADS
LOCAL BITTER GREENS 12 GF
charred plums, smoked sunflower seeds,
pickled golden beets, sangria vin., blue cheese
GRILLED ROMAINE SALAD 12
peach lusty monk vin., smoked cheddar,
prosciutto, cornbread, peach chips, grilled corn
SMALL PLATES
WAGYU STEAK TARTARE 17 *
egg yolk, capers, ash aioli,
microgreens, tallow brioche
WOOD-FIRED SHRIMP 15
popcorn bisque, mulberry rice pilaf,
roasted okra relish, smoked cashews, chili oil
CORIANDER RICOTTA MEATBALLS 15
carrot korma curry, spiced peach chutney,
summer squash chips, cilantro
FIRE ROASTED OCTOPUS 19
local peach & pepper puree, fondant potatoes,
fried rosemary, toasted hazelnuts
CHARRED BONE MARROW 19
charred plum compote, whiskey almonds,
beef sausage, green goddess, sourdough
WILD ROSE GNOCCHI 16
smoked pistachio puree, saffron fluid gel,
spiced blueberries, toasted hominy, coconut balls
EMBERED CORN FRITTER 14
grilled sweet plantains, pickled onions,
aji verde, feta, corn glaze, cilantro
ROOT BEER BRAISED BEEF CHEEK 18
scissor squash pasta, confit onions, cuison,
tomatoes, torn basil salad, parm crisp
Composed Plates
DRY AGED SMOKED DUCK BREAST 35*
grilled bok choy, plum fried rice, sesame,
hoisin plum glaze, Chinese five spice, scallion
SEARED FISH MP*
smoked chickpea tajine, fig, preserved lemon,
olives, ras el hanout, mint hummus
CHARGRILLED TEMPEH 28
squash soubise, beluga lentils, smoked pecans,
fried oregano, herb oil
FROM THE FIRE
NEW YORK STRIP 45*
10 oz, APPLE BRANDY BEEF
RIBEYE 56*
12 oz, CHÂTEL FARMS
WAGYU ZABUTON 62*
8 oz, SNAKE RIVER FARMS
PETITE TENDER 39*
8 oz, HICKORY NUT GAP MEATS
HANGER 40*
8 oz, BRASSTOWN BEEF
FILET MIGNON 50*
6 oz, 1855 CATTLE FARM
DRY AGED RIBEYE 68*
8 oz, U.S.D.A. PRIME
ALL ITEMS FROM THE FIRE INCLUDE ONE OF THE FOLLOWING SAUCES:
SPRUCE TIP CHIMICHURRI
LUSTY HORSERADISH CREAM
SMOKED BLACK GARLIC BUTTER
AT HOME PROPER SIGNATURE STEAK SAUCE
CHEF’S BANGARANG SAUCE
EACH ADDITIONAL SAUCE $1
A La Carte Sides
CONFIT FINGERLING POTATOES 13
tallow grilled onions, strawberry piri piri, ricotta
COLDWATER CREEK GRITS 10 GF
smoked goat cheese, pepper jam, sausage
CHARGRILLED LOCAL OKRA 12
cornbread rouille, chow chow, east Carolina bbq
HERB GRILLED LOCAL SQUASH 12 GF
sundried tomato pesto, peanuts, marrow mascarpone
WOOD FIRED RED BEETS 10
beet & chèvre puree, pickled beets, beet chips
LOCAL MUSHROOM MEDLEY 13 GF
black garlic vin., smoked marconas, spring onion
COAL ROASTED CORN RIBS 11 GF
chimi aioli, smoked pepitas, lime, parmesan
PARKER HOUSE ROLL 3
sea salt, whipped ramp butter
CHEF’S TASTING MENU
OFFERED SUNDAY – THURSDAY
$125 per person
AVAILABLE FROM 5PM-8PM
Availability subject to change on and around holidays
All guests at the table must participate in this multi-course experience.
Enjoy spontaneous courses thoughtfully prepared
and designed to perfectly satiate you.
Chef takes his time with each course, so we ask that you relax
and enjoy a lengthened dining experience.
All diners at your table must participate.
Please make your server aware of any allergies at the table. Allergies that are able to be accommodated will be applied to all of the courses for the entire table.
PLEASE NOTE:
Dietary accommodations will be considered, but are not guaranteed.
Please discuss any restrictions with server before ordering.