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Served with shoestring fries, M32 tartar sauce, slaw, and cocktail. A must-try entree.

Packed with baby iceberg lettuce, preserved meyer lemon vinaigrette, apple, fennel, and chopped walnut.

Loaded with goat feta, marinated tomatoes, and olive tapenade. A delicious starter that is shareable.

Features braised Szechuan kale, peanuts, whipped tomatoes, and toasted garlic red miso.

Anchovy/ caper/ black pepper/ pecorino/ buttermilk-dressed/ torn garlic crouton/ Belgian endive

scallion/ blini/ crème fraiche/ chive 28g

scallion/ blini/ crème fraiche/ chive 28 g

Vietnamese ginger cilantro dressing / mint / roasted peanuts

tasso ham / sriracha aioli

crème fraiche/ hackleback caviar (1)

green goddess / pimento cheese / apple cider gastrique / Neuske’s bacon

bacon / pecorino / spinach / sun-dried tomatoes

½ dozen / cocktail / mignonette / horseradish

Raw oysters/ jumbo wild caught shrimp/ North Carolina jumbo lump crab/ Maine lobster served with rosa marie sauce/ mignonette/ cocktail sauce (GF)

Old bay / lemon / cocktail sauce (GF)

Banana Cheesecake with Vanilla Wafers and Toffee Sauce topped with Chantilly Cream.

Served with Mango & Raspberry Coulis, Chantilly Cream, and Graham Cracker.

Madagascar Vanilla with Caramelized Sugar Crust and Assorted Berries.

A delicious slice of s’mores cake made with Devil’s Food Layer Cake, Ganache, Graham Crunch and Torched Marshmallows. Enjoy with a glass of red vino.

Perfectly pairs with the mild and unique flavors of blueberry crisp. Ideal sipping wine during warm weather.

Homemade bread pudding finished with Whiskey Crème Anglaise, Candied Pecans, Blistered Grapes and Vanilla Ice Cream. Sparkling wine offers a crisp departure from the sweet, creaminess of the pudding.