BREAD SERVICE
$4.00la farm bread - rustico
Wheat
Raleigh, NC
la farm bread - rustico
garlic, vermouth, citrus
spanish corn nuts, tajin
marcona, pimenton, salt
toasted sofrito, calasparra rice topped with piquillo peppers, artichoke hearts, watermelon radishes, asparagus, and herbaceous aioli
seared 14oz ribeye basted in garlic, thyme, and butter. brushed with beef tallow and served with brava sauce, pickled shallots, and pickled parsley
a comfort dish straight from chef's childhood. joyce farms 24hr brine half chicken, sofrito, chorizo, white beans, and white wine
sliced bluefin, citrus, tomato water, fennel, and chile
seasonal ceviche! citrus cured red snapper, cucumber, radish, red onion, and quico crunch, swimming in our homemade leche de tigre
not your average tartare! tender strip loin tossed with shallots, capers, and house russian dressing. served on toasted marble rye, finished with egg yolk jam and pecorino romano
lightly charred and served with ajo verde, pistachio, lemon, and parsley oil
charred and dressed with lemon-herb bread crumbs and white anchovy vinaigrette
a madre staple since day one. hot honey, chili aioli, and chives
quick fried cauli with crumbled goat cheese, green goddess dressing and a balsamic reduction
lightly fried sweet and sour pork ribs with pickled fennel
filled with salted cod, manchego, onion, and garlic. served with lemon aioli
dressed in a basil vinaigrette, tossed with ricotta salata, watermelon radish, asparagus, marcona almonds
chocolate, hazelnut, sea salt
Cheesecake - Hannah's way! goat cheese, tahini, and lightly roasted banana with salted caramel, toasted cocoa nib, and sesame crunch
red wine caramel, blueberry compote
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
served with tangy aji amarillo and cilantro relish
62° poached egg on a bed of fox farm mushrooms, pickled shallots, and microgreens. truffle oil drizzle
freshly grated tomato on pan rustico, olive oil (add bouqerons or serrano +5)
sliced top sirloin on beef tallow chimichurri topped with crispy shallots
braised in red wine, lemon and herbs, served with thinly sliced red onion, parsley oil, lemon aioli
roasted za'atar carrots on citrus yogurt, topped with smoked honey
where street food an comfort food meet. crispy potatoes, chorizo, and dijonaise
honey-rose drizzle and rose petals, toasted pistachios, and a squeeze of lemon