First and South

olive oil, lemon juice, shaved parmesan

shaved seasonal vegetables, simple house vinaigrette

house-cured pork belly, soft organic egg, frisee

shelling beans, piquillo peppers, arugula

balsamic brown butter, brussels sprouts & baby carrots, pancetta

house-made tagliatelle, orange-parsley gremolata

manchego polenta, rainbow chard, puttanesca sauce

local vegetable pepperonata, lemon, olive oil

heirloom grits cake, granny smith apple salad

organic chicken, bacon spaetzle, cippolini onion, breakfast radish

salsa verde, local greens, choice of fries

roasted clams w/ herbs

green port harbor brewing co. harbor ale broth, siracha aioli toast

roasted garlic~basil

(italy) a handmade specialty of the alta lange region, la tur is tre latte - a blend of sheep, cow, & goat milk. the texture inside is light and fluffy, like mousse, becoming creamy toward the rind. the flavor is tangy, with a hint of mushroom

(north fork, long island) fresh and creamy with a slightly sharp flavor, this locally made goat cheese rivals its french counterpart

(tasmania, australia) cows milk; full flavored blue with a sweet, mild, creamy and slightly nutty character. the rind less cheese is matured in a thick dark blue wax coating

(polder, holland) pasteurized cows milk in a gouda style firm, caramel flavor crystalline, nutty, sharp

(extremadura, spain) raw goats milk cheese, strong, slightly sharp flavor and crumbly texture. rind is gently rubbed with mixture of olive oil and paprika during the two month ageing process

(murcia, spain) soft ripened goat's milk cheese, aged 3-4 weeks. similar to the french bucheron creamy and mild, but has full flavor