Our Menus
Executive Chef Orlando Pagán creates custom menus daily, for an ever-evolving, always uncommon, dining experience. The following are recent examples, giving a small taste of what may be in store.
- Small Bites, A La Carte or Tasting Menu – all equally uncommon experiences Tasting Menu: Series of bites plus select one first, next, and dessert | $65 per person / $30 wine pairings, $50 elevated wine pairings
Small Bites | $11 each
- Korean BBQ Rib Eye Scallions, Carrot Kimchi
- Tomato Tart Caramelized Onions, Whipped Goat Cheese
- Oysters Pickled Cucumber, Aji Dulce
- Steam Bun Braised Pork, Black Garlic Hoisin
First
- Heirloom Tomatoes 14 Ajo Blanco, Yellow Peaches, Cucumbers
- Diver Scallop 16 Sweet Corn Pudding, Summer Succotash, Chorizo Vinaigrette
Next
- Kurabuta Pork Tenderloin 32 Bamboo Rice, Yucca, Peach Relish
- Wreckfish 34 Chanterelles, Shrimp Andouille, "Chowder" Sauce
- Dry-Aged NY Strip 36 "Ratatouille", Crispy Shallots, Tomato Emulsion
Dessert
- Blue Corn Tres Leches 12 Whipped Mascarpone, Cornmeal Cookie, Caramel Corn Ice Cream
- Fancy Bar 12 Nutella, Peanuts & Benne Seeds, Dark Chocolate Mousse, Cherries
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
- – See Chef's Table page for details. For parties of 6-14; Advance reservations required.
- SAMPLE "COMMON" MENU 1
- Asparagus Salad - Burrata Cheese, Radishes, Black Truffle Vinaigrette
- Sweet Pea Agnolotti – Hen of the Wood Mushrooms, Fava Beans, Spring Onions
- Grilled Dry Aged Beef Tenderloin – Baby Artichokes, Black Garlic, Sauce Bordelaise
- Bitter Sweet Chocolate Crémeux – Burnt Sorghum Ice Cream, Local Strawberries
- SAMPLE "COMMON" MENU 2
- Anson Mill Farro Verde Arancini - Preserved Meyer Lemon Aioli
- Roasted Local Strawberry Gazpacho - Blue Crab Croquette, Whipped Creme Fraiche, Mint Pesto
- Pan-Seared Diver Scallops - Spring Peas, Crispy Pancetta, Fingerling Potatoes
- Grilled Prime NY Strip - Rainbow Carrots, Artichokes Barigoule, Beef Jus
- Housemade Ricotta Cheesecake - Vanilla Whipped Cream, Raspberry Compote
- SAMPLE "COMMON" MENU 3 -
- Grilled Asparagus Tart - Caramelized Onions, Buffalo Gorgonzola Cheese
- Housemade Ricotta Gnocchi - Fava Beans, Pea Tendrils, Morel Mushrooms
- Grilled Local Swordfish - Geechie Boy White Corn Grits, English Peas, Fine Herb Pistou
- Wild Mushroom and Focaccia Bread Stuffed Quail - Frisse, Black Truffles, Poultry Jus
- Chocolate Souffle with Vanilla Creme Anglaise -
- SAMPLE "COMMON" MENU 4
- Grilled Baby Gem Lettuces - Hazelnuts, Watermelon Radish, Spring Pea Dressing
- Golden Tilefish - Blue Crab Cappelletti, Broccolini, Fennel
- Prime NY Strip - Sweet Potato, Beech Mushroom, Chimichurri
- Meyer Lemon Cheesecake Mousse - Brown Butter Financier
- – Inquire about your custom experience for up to 18 guests
- SAMPLE "WILD" MENU 1
- Anson Mill Farro Verde Arancini – Preserved Meyer Lemon Aioli
- Ricotta Cavatelli – Morel Mushrooms, Green Garlic, Fava Beans
- “Peking Duck” Style Baked Quail – Ansons Mill Farro Verde, Spring Onions, Pea Tendrils
- 30 Days Aged NY Strip – Early Spring Vegetables Tart,Pickled Ramps, XO Sauce
- Hazelnut Praline – Black Walnuts, Satsuma Orange
- SAMPLE "WILD" MENU 2
- Anson Mill Farro Verde Arancini - Preserved Meyer Lemon Aioli
- Roasted Local Strawberry Gazpacho - Blue Crab Croquette, Whipped Creme Fraiche, Mint Pesto
- Pan Seared Diver Scallops - Spring Peas, Crispy Pancetta, Fingerling Potatoes
- Grilled Prime NY Strip - Rainbow Carrots, Baby Artichokes Barigoule, Beef Jus
- Housemade Ricotta Cheesecake - Vanilla Whipped Cream, Raspberry Compote
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
By the Glass
- SPARKLING
- Castellroig 12 “Rosat” Brut Rosé MV, Penedés, Spain
- Col Vetorez 16 “Valdobbiadene Prosecco Superiore”, MV Veneto, Italy
- Bollinger 29 “Special Cuvee”, MV Champagne, France
- WHITE
- Markus Huber 13 “Traisental Terrassen”, Gruner Veltliner, 2017 Kamptal, Austria
- Kivelstadt 15 “The Family Secret” Sauvignon Blanc, 2017 Spring Ranch, California
- JM Brocard 17 “Sainte Claire” Chardonnay, 2017 Chablis, France
- Perrin 12 “Reserve”, Viognier/Grenache Blanc Blend, 2016 Rhone Valley, France
- Sandhi 16 Chardonnay, 2015 Santa Barbara, California
- ROSÉ
- Gueguen 14 Pinot Noir Rosé, 2017 Burgundy, France
- RED
- Albert Bichot 14 “Vieilles Vignes” Pinot Noir, 2016 Burgundy, France
- St Cosme 12 Grenache Blend, 2016 Cotes du Rhone, France
- Rocca di Castagnoli 15 “Chianti Classico” Sangiovese, 2015 Tuscany, Italy
- Cvne 16 “Vina Real” Tempranillo, 2016 Rioja, Spain
- Marietta 18 “Family Series”, Cabernet Sauvignon, 2015 North Coast, California
Sparkling
- Castellroig 48 “Rosat” Brut Rosé MV, Penedés, Spain
- Col Vetorez 68 “Valdobbiadene Prosecco Superiore”, MV Veneto, Italy
- Bollinger 125 “Special Cuvee”, MV Champagne, France
- Delamotte 65 “Le Mesnil”, MV Champagne, France – Half Bottle/375mL
- Billecart-Salmon 95 “Brut Rosé”, MV Champagne, France – Half Bottle/375mL
White
- CHARDONNAY
- JM Brocard 70 “Sainte Claire”, 2017 Chablis, France
- Patrick Piuze 92 “Chapelle”, 2017 Chablis, France
- Benjamin Leroux 110 “Saint Romain Sous Le Chateau”, 2014 Burgundy, France
- Sandhi 68 Chardonnay, 2015 Santa Barbara, California
- Paul Hobbs 75 “Crossbarn”, 2016 Sonoma Coast, California
- Matthiasson 130 “Michael Mara Vineyard”, 2014 Sonoma Coast, California
- Wind Gap 90 “James Berry Vineyard”, 2012 Paso Robles, California
- Francois Carillon 145 2016 Puligny-Montrachet, Burgundy, France
- Kistler 165 “Les Noisetiers”, 2016 Sonoma Mountain, California
- Evening Land 149 “La Source – Seven Springs Vineyard”, 2015 Eola-Amity Hills, Oregon
- SAUVIGNON BLANC & CHENIN BLANC
- Kivelstadt 75 “The Family Secret” Sauvignon Blanc, 2017 Spring Ranch, California
- Paul Cherrier 75 Sauvignon Blanc, 2017 Sancerre, France
- Cloudy Bay 78 Sauvignon Blanc, 2018 Marlborough, New Zealand
- Bernard Fouquet 48 “Cuvee Silex”, Chenin Blanc, 2016 Vouvray, France
- Pax Wine Cellars 68 “Buddha’s Dharma Vineyard”, Chenin Blanc, 2015 North Coast, California
- OTHER WHITES
- Markus Huber 56 “Traisental Terrassen”, Gruner Veltliner, 2017 Kamptal, Austria
- Donnhoff 68 Riesling, 2017 Nahe, Germany
- Perrin 48 “Reserve”, Viognier/Grenache Blanc Blend, 2016 Rhone Valley, France
- Bruna Grimaldi 75 “Langhe”, Arneis, 2017 Piedmont, Italy
- Skouras 60 “Salto”, Moscofilero, 2017 Peloponnese, Greece
Red
- PINOT NOIR
- Albert Bichot 60 “Vieilles Vignes”, 2016 Burgundy, France
- JF Mugnier 225 “Clos de la Marechale”, 2016 Nuits Saint George, Burgundy, France
- Regis Bouvier 89 “Les Longeroies”, 2015 Marsannay, Burgundy, France
- Hirsch 155 “San Andreas Fault”, 2016 Sonoma, California
- Peay 99 “Pomarium”, 2016 Sonoma, California
- Tyler 130 “Old Vine”, 2015 Bien Nacido, California
- Seasmoke 225 “Ten”, 2016 Santa Rita Hills, California
- Salem Wine Co 72 2016 Eola-Amity Hills, Oregon
- Shea 110 “Shea Vineyard”, 2014 Willamette Valley, Oregon
- Gary Ferrell 96 2016 Pinot Noir, Russian River Valley, California
- RHONE STYLE REDS
- St Cosme 48 Grenache Blend, 2015 Cotes du Rhone, France
- JL Chave 85 “Offerus”, Syrah, 2015 St Joseph, Rhone Valley, France
- Piedrasassi 75 Syrah 2017 Santa Barbara, California
- Zaca Mesa 55 Syrah 2015 Santa Ynez, California
- CABERNET & BORDEAUX BLENDS
- Marietta 78 “Family Series”, 2015 North Coast, California
- Hall 110 2015 Napa Valley, California
- Haut Brion 215 “La Tour”, 2002 Pessac-Leognan, Bordeaux, France
- Chateau de Bellevue 79 “Lussac”, 2012 Saint-Emilion, Bordeaux, France
- Elizabeth Spencer 98 2015 Napa Valley, California
- Chateau Potensac 110 2002 Medoc, Bordeaux, France
- Chateau Citran 87 1998 Haut Medoc, Bordeaux, France
- Freemark Abbey 146 2015 Napa Valley, California
- ITALIAN & SPANISH REDS
- Rocca di Castagnoli 64 “Chianti Classico” Sangiovese, 2015 Tuscany, Italy
- GD Vajra 92 “Superiore” Barbera d’Alba, 2015 Piedmont, Italy
- Cvnew 68 “Vina Real” Tempranillo, 2016 Rioja, Spain
- La Rioja Alta 150 “Gran Reserva” Tempranillo, 2009 Rioja, Spain
- Lopez de Heredia 110 “Vina Bosconia Reserva”, 2006 Tempranillo, Rioja, Spain
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
Cocktails
- WILD
- "The Sky was Green Wine Held Up in the Sun" 15 Gin, Yellow Chartreuse, Lime, Cucumber, Mint
- "The Plumed Serpent" 13 Tequila, Pama, Lime, Chili, Cilantro
- How Beastly the Bourgeois Is 15 Vodka, Passion Fruit, Chili Simple, Mint, Lime
- Spoleto Sips | "Pay No Attention to the Colour" 12 Pink Peppercorn Tequila, Cocchi Rosa, Rhubarb, Grapefruit, Soda
- COMMON
- Better than an Aperol Spritz - it's Ramona! 13 Italian White Wine, Ruby Red Grapefruit, Carbonated
- Bramble Smash 14 Vodka, Preserved Blackberry, Lemon, Lime, Mint
- Our Manhattan 16 Rye, Sweet Vermouth, Blended Bitters, Smoke
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
BY THE BOTTLE
- Revelry Gullah Cream Ale 8
- Freehouse Green Door IPA 8
- Westbrook White Thai 8
- Holy City Chucktown Brow 8
- Coast Dead Arm Pale Ale 8
- Clausthaler (NA) 8
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
Luquillo Kiosk Frituras
- Bacalaitos Fried Salted Cod Fritters
- Alcapurrias Crispy Root Vegetables Dumpling
- Tostone de Platano Fried Plantains
- Alitas de Pollo con Guayaba Boneless Chicken Wings with Guava BBQ Sauce
- Pulpo en Escabeche Octopus, Bell Peppers, Olives
First
- Mofongo Relleno de Mariscos Mashed Plantains with Local Seafood and Tomatoes
Main
- Pescado al Ajillo con Yuca al Mojo, Arroz con Gandules y Croqueta de Pernil Market Fish al Ajillo, Yuca, Rice, Pigeon Peas and Roasted Pork Croquette
Dessert Bites
- Buñuelos al Almibar Fried Dough Glazed in Lemon-Honey Sauce
- Arroz con Dulce Sweet Rice with Raisins
- Flan de Queso Classic
- Tres Leche
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness