Dinner Menu

sharables 

MARINATED OLIVES – 8
burnt orange, rosemary

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

BAKED FETA – 18
grape, marcona almond, za’atar, seeded lavash, honey

COBIA CRUDO – 17

escabeche, jalapeno, cilantro, basil oil

WESTHOLME WAGYU TARTARE* – 25
parm aoili, preserved lemon, castelvetrano olive, pistachio, toasted baguette

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

BAKED OYSTERS – 16
herb crust, lemon agrumato

HEIRLOOM TOMATO TOAST – 16
crushed olive vinaigrette, goat cheese, mint, dill, black lime

 

 

mids 

BIBB LETTUCE – 12
mimi’s smoked blue, honey vinaigrette, pickled apricot, pecan

KALE SALAD – 13
ponzu vinaigrette, pickled shitake, farro, sunflower seed

 

table sides

CHARRED SQUASH – 15
spiced yogurt, pickled golden rasin, sage, hazelnut, brown butter

CRISPY SWEET POTATOES – 14
sunflower butter, chili crisp, lime, mint

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

JIMMY RED SKILLET CORNBREAD – 10
jalapeno, sorgum butter, scallion

 

supper 

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

add house bacon – 4

SQUID INK SPAGHETTI – 30
crab, chili crisp, tomato, white wine, breadcrumbs

PARISIAN GNOCCHI – 27
oregano pesto, walnut, bacon lardon, mushrooms, grana padano

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

LAQUERED 1/2 CHICKEN – 32
peanut gravy, benne seed, charred greens, pickled onion

MARKSBURY PORK BELLY – 31
pesto roasted mushrooms, butternut, kale chip

PAN SEARED FLOUNDER – 34
cauliflower, brown butter vinaigrette, almond, castelvetrano olive, preserved lemon

BERRY BEEF CULOTTE – 45
celery root mash, green peppercorn butter, char roasted shallot, pea tips

 

 

 

 

 

 

 

 

 

 

 

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