Dinner Menu

sharables 

MARINATED OLIVES – 8
burnt orange, rosemary

SAUSAGE BALLS – 16
creole hot honey mustard, chili, dill

BAKED RICOTTA – 16

foccacia, olive, pistachio, calabrian honey

HAMACHII CRUDO* – 23

ginger rose mignonette, pearl onion, daikon, marigold

PIMENTO CHEESE – 13
buttermilk biscuits, pepper jelly, b&b pickles

BAKED OYSTERS – 16
herb crust, lemon agrumato

 

 

mids 

LOCAL BIBB LETTUCE – 15
burrata, strawberry, fennel, honey vinaigrette, chia

 

table sides

GRILLED CARROTS – 14
red pea hummus, walnut duqqa, pomegranate molasses, mint

CRISPY SWEET POTATOES – 14
spiced yogurt, brown butter, pickled raisins, hazelnut, sage

PIMENTO MAC N CHEESE – 16
tabasco, gruyere, crispy crust

MUSHROOM SOUP – 12

brioche, duxelles, pickled mushroom, crema

 

supper 

LOCKBOX CHEESEBURGER – 20
lettuce, onion, american, pickles, special sauce

add house bacon – 4

WHOLE WHEAT SPAGHETTI – 27
white bolognese, grana padano, garlic breadcrumbs

CARROT MAFALDA CORTA – 28

braised rabbit, mirepoix, english pea, tendrils

FARRO RISOTTO – 28
butternut squash, grana padano, mushrooms, cippolini, marigold, pepita

CHICKEN SCHNITZEL- 34
charred sweet pepper sauce, kohlrabi remoulade, preserved jimmy nardello peppers

MARKEY FISH – MP
cauliflower, brown butter vinaigrette, almond, castelvetrano olive, preserved lemon

10oz NY STRIP – 53
bordelaise, green peppercorn butter. fries, chive, pink peppercorn

 

 Prepared for you by chef Stephen Holden & culinary team 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness