Executive Chef: Matt Kern
with Skylar Crowley & Alexis Conley | General Manager: Derrick Hudson
S N A C K S & G R E E N S
LOCAL CHEESE BOARD 26
House ferments, mustard, house made apple butter & sourdough crackers
EASTVIEW FARMS FIELD GREENS SALAD 16
Nice Farms whipped ricotta, fifer orchards strawberries, shaved fennel, pistachio, bee pollen, honey vinaigrette
FIFER ORCHARDS ASPARAGUS & BUTTERMILK SOUP 16
Maitake mushroom, shaved leeks, smoked trout roe, leek powder
CHESAPEAKE BLUE CRAB & ASPARAGUS 18
beach mushroom conserva, ramp remoulade, spring onion, baby arugula, 5 minute egg, mustard vinaigrette
CHICKEN & BISCUITS 19
chicken liver pâté, buttermilk biscuits, house apple butter, mustard, parsley salad, Henlopen Sea Salt
NORTH CAROLINA YELLOWFIN TUNA CRUDO 18
House fermented kimchi, puffed Carolina gold rice, ginger tamari, spring onion oil, Meyer lemon, toasted benne
SEVEN HILLS BEEF TARTARE 17
harissa, whipped yogurt, crisp Chesterfield Heirloom’s sun chokes, lemon, winter chow chow, za’atar
KOREAN FRIED HEN OF THE WOODS MUSHROOM 18
toasted benne, gochujang & honey BBQ, miso aioli, radish, chives
EASTVIEW FARMS ROASTED BEETS 17
House made labne,
M A I N S
CORN FRIED CHESAPEAKE BLUE CATFISH 37
stewed Sea Island red peas in adobo, Anson Mills Carolina gold rice, hot honey
SEVEN HILLS CAST IRON BAVETTE STEAK 44
beef fat fingerlings, charred Eastview Farms brussels sprouts, trumpet mushrooms, arugula, turnip chermoula, potato purée, sauce bordelaise
CACIO E PEPE 33
House rolled capellini, toasted black pepper, really good butter, Grana Padano
STEEL HEAD TROUT 37
toasted fifer orchards asparagus, Eastview Farms oyster mushrooms, vidailia onion, porcini purée
HERITAGE DUROC PORK CHOP 45
Eastview Farms broccoli rabe with preserved chili & garlic, muddy pond soreghum molasses toasted onions,
spring carrot puree, sauce bordelaise
NORTH CAROLINA FENNEL DUSTED TUNA 42
Eastview Farms kale & white bean ragout, shaved fennel salad, Meyer lemon vinaigrette, Mizuna, saba