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

HAMACHII CRUDO* – 24

ginger rose mignonette, pearl onion, daikon, marigold

CHICKEN FRIED BEEF CHEEKS – 16
winter squash mustard, pickled summer vegetables, sorghum

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

BAKED OYSTERS – 16
herb crust, lemon agrumato

 

 

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

BROCCOLI SOUP – 12
cheddar breadcrumbs. buttermilk crema, parsley

 

supper 

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

add house bacon – 4

WHOLE WHEAT SPAGHETTI – 25
salsa di noci, ricotta, garlic breadcrumb, thyme, honey

RYE PAPPARDELLE – 27
braised duck, schmaltz onions, local mushroom, sour cream, cracklin crumble

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

CHICKEN SCHNITZEL- 32
charred sweet pepper sauce, kohlrabi remoulade, preserved jimmy nardello peppers

DUROC PORK TOMAHAWK – 42
diane sauce, local mushroom, parsnip puree, chive

PAN SEARED FLOUNDER – 36
cauliflower, brown butter vinaigrette, almond, castelvetrano olive, preserved lemon

BLACK HAWK SIRLOIN – 48
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