Dinner Menu

snacks 

 MARINATED OLIVES 8 

 burnt orange, rosemary 

 SWEET POTATO FRITTERS 11 

 tomato aioli 

 BAKED FETA 14 

 grape, marcona almond, za’atar, seeded lavash, honey 

 MUSHROOM TOAST 14 

wild lab sourdough, chestnut butter, mustard seed, cippolini 

 PIMENTO CHEESE 12 

buttermilk biscuits, pepper jelly, b&b pickles 

 COUNTRY HAM & LOCAL CHEESE 24 

rotating selection, winter mostarda, olives, saltines, spiced pecan, honey 

 

mids 

 HASSELBACK SWEET POTATO 12 

romesco, preserved lemon, gremolata, pepita 

MUSHROOM SOUP 10 

roasted local mushroom, crema, hazelnut 

FRISEE SALAD 13 

grape, apple, fennel, spiced pecan, tarragon vinaigrette 

GEM LETTUCE 12 

white anchovy, green goddess, marcona almond, shallot 

ROASTED HEIRLOOM CARROT 13 

spiced nut granola, yogurt, dill, mint 

ROASTED PORK BELLY 15 

black olive oil, fennel honey, mint, orange, fig 

PIMENTO MAC N CHEESE 15 

tabasco, gruyere, crispy crust 

 

 supper 

LOCKBOX CHEESEBURGER* .19 

lettuce, onion, american, pickles, special sauce 

RABBIT MAFALDE EN BRODO .24 

carrot, pecorino, thyme, saltine crumb 

PARISIAN GNOCCHI .26 

Apple butter, pickled raisin, gruyere, hazelnut, pear 

ROASTED ½ CHICKEN .34 

harissa, date, orange, shallot, cumin labna, dill  

 LAMB CASSOULET .40 

 toulouse sausage, braised beans, chili butter, breadcrumbs 

 SEARED DIVER SCALLOPS .45 

delicata squash, pomegranate molasses, pepitas, gem marigold 

 STEAK FRITES* .48 

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