The Butcher and Bottle - ALP

Theo brothers bread, herbed parmesan oil

curated selection of two cured meats and cheeses, paired with seasonal preserves, pickled vegetables, nuts and grilled brea

Anson mills grits, red eye gravy, smoked salt

truffle soy vinaigrette, balsamic pearls, horseradish aioli, crostinis, cured egg yolk

cornmeal breaded, lemon garlic aioli, barrel aged hot sauce

yuzu ponzu, sansyo powder, tabiko, cucumber

beef tenderloin, cornichon, frisee, pickled shallot, fried egg, horseradish aioli,

zesty ahi tuna, sesame seeds, cucumber, guacamole, jicama slaw, ginger soy sauce

baby kale, tahini dressing, manchengo snow, pork cruton crumble

apple, frisee, cabbage, raisins, watermelon radish, candied pecans, blue cheese crumbles, white balsamic vinaigrette

roasted beets & butternut squash, citrus vinaigrette, orange supreme, trail mix, arugula, goat cheese

wet aged 35 days

creek stone farms, wet aged

black opal aussie, wagyu

creek stone, bone in strip

chatel farms, prime

anson mills grits, red wine demi, fine herbs, collards

chermola marinated, fire roasted carrots, couscous, minted yogurt

pan seared airline chicken, sage jus, fingerling and carrots

dry aged duroc pork, Anson Millg grits, apple chutney

artisan pasta, shrimp, scallop, citrus cream sauce

herb panko crusted, Anson Mill grits, collards, sherry reduction

cous cous, chimichurrri

apple sage béchamel, local mushrooms, butternut squash, pepitas

8oz dry aged patty, red wine jam, melted balsamic onions, raclette, frisee, truffle soy vinaigrette