V. Mertz Menu : Entrees |
| Majinola Ranch Wagyu Bavette | $34.00 | Ratatoille, sweet corn bread, red pepper jam, braised skirt |
| Wild Caught Corvina | $30.00 | Flageolet bean, chorizo, brussels sprout, miso, kohlrabi, green apple |
| Plum Greek Farms Chicken Breast | $25.00 | Slow roasted carrot, cauliflower, husk cherry, chard, radish, garden herbs, hazelnut |
| Pan Roasted Duck Breast | $31.00 | Amber waves of grain, blurberry, argula, mango, mushroom |
| Vegetable Garden | $24.00 | Radish, beet, kale, carrot, fennel, brussels, sprout, corn squash, heirloom tomato |
| V. Mertz Peppersteak | $33.00 | Baby red potatoes, vegetable medley, brandy peppercorn sauce |
| Majinola Ranch Caveman Ribeye For Two | $120.00 | Bone in american wagyu, fingerling potato confit, cauliflower, leek, tomato, almond |
V. Mertz Menu : First Plates |
| Shrimp & Anson Mills Grits | $15.00 | Gulf & tiger shrimp, white antebellum grits, grape, broccoli, almond |
| House Made Charcuterie Plate | $19.00 | Dried beet, ham, rillettes, duck prosciutto, head cheese, mustard, pickles |
| Pan Seared Diver Scallops | $16.00 | Scallion, sweet corn, baby fennel, lima bean puree, pearl onion |
| Artisan Cheese Plate | $12.00 | Additional selection $ 6.00, 2 selection |
V. Mertz Menu : Second Plates |
| Cold Smoked Salmon & Watermelon Salad | $13.00 | All natural salmon, compressed watermelon, pickled rind, basil, rhubard |
| Spring Pea Soup | $9.00 | Arugula, aged gouda, paprika crouton, creme graiche, snap pea, lemon |
| Shadowbrook Farms Field Green Salad | $9.00 | Rhubard cinaigrette, citrus gel, radish, pea tendrils |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.