AGAINN DINNER MENU

STARTERS

SELECTION OF EAST COAST OYSTERS
pickle juice mignonette, lemon.
half dozen/ dozen

PINT OF PRAWNS
bloody mary sauce.

SMOKED SALMON
celery root, lemon, watercress, creme fraiche.

MARINATED OLIVES
fennel, orange zest, rosemary

STEAMED MUSSELS
yellow curry, crème fraiche.

SHRIMP & GRITS
anson mill’s white grits, house-made n'duja.

SOUP OF THE DAY

BEETROOT SALAD
navel orange, pickled fennel, ricotta salata, spiced walnuts, honey dressing.

BABY ARUGULA
pickled cranberries, pecans, shaved radish, mustard vinaigrette.

BURRATA
broccollini, sopressata, chili oil.

CHARCUTERIE BOARD
choice of four

HOUSEMADE BLACK PUDDING
apple puree, pickled sunchokes, petite cress.

ENTREES

PORK BELLY & CRACKLIN
anson mill's white grits, braised cabbage, spicy pork broth.

PAN-SEARED SCOTTISH SALMON
roasted beets, marble potatoes, horseradish.

PAN-ROASTED COD
clam chowder garnish.

HANGER STEAK
watercress salad, red wine shallot butter, chips.

LOCAL ROCKFISH
beluga lentils, swiss chard, romesco sauce.

FISH AND CHIPS WITH MUSHY PEAS
english egg sauce.

HOUSEMADE LINGUICA
cannelini beans, kale, lemon.

BRAISED VEAL BREAST
whole grain mustard spaetzle, red wine braised torpedo onions

CHARCUTERIE

nightly selection

SIDES

BIG CHIPS
aioli

BRAISED SWISS CHARD
pancetta & soffrito.

BRUSSELS SPROUTS & BACON

WELSH RAREBIT

Menu selections and prices subject to change based on availability and market conditions. We apologize if your choice is not available at the time of your visit.