This event has wrapped—see who’s playing next on our event calendar.
This event has wrapped—see who’s playing next on our event calendar.
All of our produce, meat, poultry and fish come from farms, ranches and fisheries guided by principles of sustainability.
(gf: gluten-free, v: vegan)
Asher Larson, Executive Chef
purple barley, honey lime vinaigrette, soft egg
24
black garlic, puffed rice, boquerones, parmesan, soft egg
21
fontina, cotija, chipotle crema, pico de gallo, prosciutto, inspired by Chef Jack Riebel
18
tahini dressing, chili crisp, marcona almond
16
mushroom medley + purée
28
bolognese • 28, pesto V • 25, puttanesca V • 25
sweet corn, lima beans, peppers, basil
8
white cheddar, carolina gold rice, herbed garlic panko
10
buttermilk waffle, kimchi slaw, gochujang, mayo
39
¼ rack of ribs, bbq, slaw, corn bread, pickles, potatoes
34
andouille sausage, sweet corn, inspired by Chef Remy Pettus
24
white beans, corn crisps
32
wagyu, latkes, jalapeño apple butter, dill crème fraîche
46
peach compote, baby mint, pecan crumble
13
shortbread cookie, whipped cream, lime zest
12
NOTE: Blackboard Menu is subject to change.
*These items are served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Sun–Thu 5:30PM–CLOSE*
Fri–Sat 5:30PM–CLOSE*
*please refer to your ticket confirmation email for kitchen close times.
5:30PM—CLOSE*
