STOMPING GROUND

summer 2019 dinner menu

snacks
Mini Buttermilk Biscuits, Sorghum Butter (v) | 4
Smoked Whitefish Terrine, Dilly Beans, Buttermilk Crackers | 8
Sourdough Olive Toast, Goat Cheese & Honey (v) | 6
Shrimp Sausage, Harrisa, Pickled Radish, Pickled Mustard Seed (gf) | 11

vegetables
Carrot, Lemon Curd, Yogurt, Tahini, Sunflower Seed (v, gf) | 10
Grilled Avocado, Falafel Pistachio, Green Goddess (v, gf) | 9
Tomato, Wonderbread, Duke's Mayo (v) | 6
Fried Artichoke, Lemon Aioli (p) | 6
Charred Tomato & Corn Succotash, Pickled Blackberries & Jalapeños
Lime, Cotija, Cilantro, Lard Corn Chips | 10

supper
Handcut Pasta, Curry, Roasted Chicken, Garam Roasted Tomato, Eggplant | 22
Bone In Jerk Pork Chop, Saffron Rice, Habanero Banana Guacamole (gf) | 25
Bronzino for 2, Mushroom, Apple Cider Farro, Petit Greens (gf) | 36
Seasonal Big Ass Salad | 20
Fried Chicken Biscuit, Hot Sauce, Tahini, Honey, Zata'ar, Red Onion (p) | 13

sides
Gouda Grits, Green Tomato Chow Chow (gf, v) | 8
Roasted Mushrooms, Brown Butter Croutons (v) | 8
Smashed Potato, Charred Leek Vinaigrette (gf, v) | 8
Organic Greens & Radish (gf, v) | 6

lil nugs (kids) | 8

choose a main: choose a side:
Pork Cutlet Sweet Corn 
Popcorn Shrimp Rice 
Hot Dog Sliced Tomato

(gf) gluten free (v) vegetarian (p) contains pork  

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.