Many dishes include ingredients not listed on the menu. Please let us know if you have allergies or food sensitivities so we can best accommodate you.

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Confit Chicken Wings 10
chili-lime vinaigrette

ENC Style Deviled Eggs 8
shrimp, shake, bacon, white truffle oil, mustard creme fraiche, pesto

Marinated Spanish Olives 4

Corn Fritters 7

Cured Pork Sweet Potato Brandade 8
served on crostini

Salt Roasted Pecans 7

Boards to Share

Cheese & Charcuterie Board
hand curated meats & cheeses with seasonal accoutrements
three for 16 | six for 26

Roasted Bone Marrow 17
♠ red onion marmalade, herb-caper salad, crusty bread

Small Plates

Dogpatch Urban Gardens Gem Lettuce 9
hush puppy crouton, pickled onion, creme fraiche, shaved Parmigiano-Reggiano, green onion dressing

Tom Thumb Grits 12
Tom thumb ragu, rutabega relish, crystal’s-brown butter vinaigrette

Beet Salad 12
roasted beets, balsamic marshmallow, DUG greens, pecan, chevre cream, shaved radish

Chicken Liver Custard 9
beet puree, Calabrian chili

If you like it, you should put an egg on it
add an egg to any dish $1

Large Plates

Natural Oak Pork Loin Chop  29
♠ charred spring vegetables, mushroom, sherry cream sauce, blueberry chutney, fried cornbread

Iowa Premier Ribeye  42
♠  dry-rubbed, seared and finished with bourbon and red wine, sweet garlic puree, beef fat fried new potatoes, spring greens sallet, Bee Grateful Musroom/pink peppercorn sauce, pickled red onion

Fricassee of Chicken 24
heirloom corn panisse, honey hill honey, charred green garlic, roasted corn succotash, burnt scallion barbecue sauce

Ocean Perch MP
♠ griddled rice cake, sautéed chicory and cherry tomatoes, green garlic puree

Seared Scallops MP
♠ spring onion ragu, marinated peppers, smashed potatoes, tasso cream sauce

Vegetable Tagine 21
assortment of local vegetables cooked in a preserved lemon relish

For the Table

Crackers 2

Table Bread 2

Chickpea Crackers 3

Fried Okra 6
chili, garlic, garum, almond

Asparagus 8
egg creme fraiche

 Items marked with a ♠ are cooked to order.
♠ Consuming raw or undercooked meat, fish, or other proteins can increase the risk of contracting a food borne illness.

(Some with slight modification) Okra, Marcona Almonds, Olives, Beet Salad, and Vegetable Tagine can all be enjoyed Vegan.

Gluten-free diners may enjoy (some with modification) Deviled Eggs, DUG Gem Lettuce, Beet Salad, Grits, Iowa Ribeye, Vegetable Tagine, Scallops, Chicken, Cheese Plate, Chickpea Crackers, Salt Roasted Pecans, Olives, and Market Fish.

Call and set up a Chef’s Submit tasting menu for a unique five or ten course dinner fitting your dietary needs