Dinner Menu

sharables 

MARINATED OLIVES – 7
burnt orange, rosemary

SAUSAGE BALLS – 14
creole hot honey mustard, chili, dill

BAKED FETA – 14
grape, marcona almond, za’atar, seeded lavash, honey

SMOKED TROUT RILLETTE – 15
radish, trout roe, sourdough toast

PIMENTO CHEESE – 12
buttermilk biscuits, pepper jelly, b&b pickles

HALF DOZEN OYSTERS – 21
rotating east coast, calabrian dressing, champagne mignonette

SHARE BOARD – 25
pimento cheese, pepper jam, chicken liver mousse, devilled eggs, hot mustard, giardinara, pickles, biscuits, saltines

 

 

mids 

SMOKED TOMATO SOUP – 10
celery, crema, cheddar crisps

BIBB LETTUCE – 11
strawberry, buttermilk yogurt, shallot, biscuit crumble, chive

CHARRED BROCCOLI – 14
parm dressing, almonds, chili, lemon

BEET SALAD – 14
capriole goat cheese, pickled strawberries, mint, sumac

 

table sides

CHARRED ASPARAGUS – 13
whipped feta, crushed olive vinaigrette, dill, black lime

ROASTED HEIRLOOM CARROT – 13
spiced nut granola, yogurt, dill, mint

PIMENTO MAC N CHEESE – 15
tabasco, gruyere, crispy crust

CRISPY SKILLET POTATOES – 14
beef tallow, ramp butter, crema, kenny’s norwood cheese

 

supper 

LOCKBOX CHEESEBURGER – 19
lettuce, onion, american, pickles, special sauce

RABBIT TAGLIATELLE – 25
roasted mushroom, peas, pecorino, garlic

BLUE CRAB GNOCCHI – 27
roasted pepper pesto, almonds, tarragon, old bay

MUSHROOM AND GRITS – 24
calabrian cane syrup, ramps, mushroom broth, pea tendrils

ROASTED CHICKEN BREAST – 31
german potato salad, ramps, bacon lardons, creole gravy

GRILLED HOG CHOP – 34
hominy maque choux, mustard jus, grilled spring onions

HERB CRUSTED COBIA – 42
asparagus cream, ramp pistou, roasted mushrooms, radish

STEAK FRITES – 50
10 oz angus strip, tarragon butter, shallot, tallow vinaigrette, crispy fries

 

 

 

 

 

 

 

 

 

 

 

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