Dinner Menu

sharables 

MARINATED OLIVES – 7
burnt orange, rosemary

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

BAKED FETA – 15
grape, marcona almond, za’atar, seeded lavash, honey

COBIA CRUDO – 14

escabeche, jalapeno, cilantro, basil oil

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

BAKED OYSTERS – 15
herb crust, lemon agrumato

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

 

 

mids 

TOMATO & WATERMELON GAZPACHO – 9
cucumber, lime, dill, pickled ramps

BIBB LETTUCE – 10
mimi’s smoked blue, honey vinaigrette, pickled apricot, pecan

GRILLED PEACHES & CHEESE – 14
stracciatella, country ham, lemon balm, pistachio, sumac, saba

HIERLOOM TOMATO PANAZANELLA  – 13
cucumber, crushed olive oil vinaigrette, shallot, basil

 

table sides

CHARRED SUMMER SQUASH – 12
green tahini, chili oil, basil, char broiled onion

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

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

JIMMY RED SKILLET CORNBREAD – 11
jalapeno, sorgum butter, scallion

 

supper 

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

HERBED TAGLIATELLE – 24
ricotta parm, zucchini, sweet corn, lemon, sage

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

FRIED GRITS – 23
okra, heirloom tomatoes, blackeyed peas, basil,. jalapeno, charred onion

LAQUERED 1/2 CHICKEN – 33
peanut gravy, benne seed, collard slaw, pickled ramp, okra chips

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

CORNMEAL DUSTED TROUT – 30
sauce vierge, heirloom beans, dill

FISCHER FARMS BAVETTE – 42
citrus koji marinade, charbroiled onion, herbs, 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