Appetizers
Beef Tartare with Cured Egg Yolk, Crudo Pickles, Grilled Bread and Georgia Olive Oil ~ 15
Harkers Island Oysters on the Half Shell with Prosecco Brined Raspberries, Sorrel and Pickled Shallots ~ 14
Rabbit Consomme with Rabbit Rillette, Poached Saddle, Asparagus Tips and Enoki Mushroom ~ 16
Miso Roasted Bone Marrow with Green Onions, Pickled Peanuts, Tamari Syrup and Puffed Rice ~ 15
Blue Lump Crab & Boiled Peanut Salad Grilled Leeks, Roasted Red Pepper Puree and Pickled Mustard Seeds ~ 14
Local Meats & Cheeses with House Apple Butter, Berries, Puffed Grain Lavash and Lusty Monk Mustard ~ 15
Tennessee Hot Veal Sweetbreads with Spicy Dill Pickles, Homemade White Toast and Herb Buttermilk Espuma ~ 17
Entrees
Pan Rendered Duck Breast with Blueberry Demi, Cornmeal Dumplings, Sweet Potato Puree, Duck Confit, Chestnuts and Wilted Greens ~ 32
Caraway Seed Crusted Buffalo Ribeye over Pomme Puree, Grilled Broccoli Rabe, Brown Butter and Bordelaise ~ 42
Grilled Branzino with Black Eyed Peas, Collard Greens, Pickled Turnips and Mustard Beurre Blanc ~ 28
Butter Poached Lobster Tail over Fancy Tater Tots, Grilled White Asparagus, Caviar and Meyer Lemon.
38
Grilled Cauliflower “ Steak” with Romesco Sauce, Charred Onions, Saffron Rice, Roasted Carrots Crispy Chickpeas ~ 21
Bulgogi Style Braised Short ribs over Sticky Rice, Turnip KimChi, Sesame Roasted Broccoli and Mung Bean Sprouts ~ 28
HNG Porkchetta over Lemon Marinated Kale, Creamy Orzotto, Pepperoncini Relish and Lemon Oregano Chicharones ~ 28
Desserts
Corner Kitchen Cheesecake with Bruleed Bananas, Strawberries and Chocolate ~ 7
Tonka Bean Panna Cotta, Caramelized Milk Crumble and Berries ~ 7
Malted Chocolate & Champagne Souffle with Creme Anglaise and Raspberry Sauce ~ 8
Executive Chef, Josh Chapman
Menu is subject to change
