Dinner Menu

MARINATED OLIVES – 7
burnt orange, rosemary

SAUSAGE BALLS – 13
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

LOCAL CHEESE & COUNTRY HAM – 24
rotating selection, cranberry mostarda, olives, fig, saltines, spiced pecan, honey

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

MUSHROOM SOUP – 10
roasted local mushroom, crema, hazelnut

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

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

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

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

ROASTED ½ CHICKEN – 34
harissa, date, orange, shallot, cumin labna, dill

LAMB CASSOULET – 40
toulouse sausage, braised beans, chili butter, breadcrumbs

PAN SEARED COBIA – 37
rice grits, butternut saffron fumet, confit fennel, kale, turnip

STEAK FRITES – 45
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