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
prosciutto, fontina, cotija, chipotle crème fraîche, pico de gallo
16
chicory, pistachio, sesame cherry vinaigrette
18
crème fraîche, pickled vegetables
22
pimento cheese spread, pickled herring house made crackers, mini crudité bread and butter pickles
22
mushroom medley + purée, macadamia pesto
28
veal bolognese • 28, pesto • 25, pomodoro V • 22
kale pasta, smoked ricotta, carrot pearl onion, marinated tomato beurre blanc
34
smoked duck breast, duck confit dirty rice, andouille sausage, smoked white beans, fried corn bread, crystal hot sauce
32
almond tarator, asparagus mustard beurre blanc, pretzel
36
andouille sausage, sweet corn inspired by Chef Remy Pettus
26
bacon kale kimchi, cauliflower purée umami butter
48
mango salsa, avocado purée, plantain chips
29
pink peppercorn sauce, parmesan, gremolata
16
tahini dressing, chili crisp, marcona almond
18
rhubarb jam, pistachio crumble
13
graham cracker crust, whipped cream
10
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*
