Lunch/Brunch
Starters
Vander Wagyu Beef Carpaccio 17
celery root “slaw”/arugula/mustard seeds/shaved goot essa mutterschaf cheese/extra virgin olive oil
Charred Octopus & Crispy Pork Belly 19
castelvetrano olives/pee wee potatoes/gigante beans/cress/piquillo gel/zucchini basil sauce
Red Acres Bibb Salad 15
strawberries/toasted almonds/crumbled goat cheese/champagne citrus vinaigrette
add protein: salmon/chicken/new york strip/shrimp 10
Rosemary Buttermilk Biscuit 16
pulled braised lamb shank/soubise of spring onion & petals
Steamed Pemaquid Mussels 16
scallions/toasted sesame seeds/gochujang butter sauce
Beet Cured Faroe Island Salmon Gravlax 16
cucumber, apple, radish salad/ginger-passion dressing
Entrées
Watershed 10 oz. Burger & Fries 17
lettuce/tomato/onion/brioche bun/choice of american or blue cheese
Pulled Cheshire Pork Hash & Poached Local Egg 19
potatoes/peppers/onions/chipotle jus
Jumbo Gulf Coast Shrimp & Anson Mills Creamy Grits 18
applewood bacon/spring onions/roasted peppers/espelette shrimp sauce
Leek, Zucchini & Roasted Pepper Quiche 15
pecorino cheese & served with a side salad
Watershed Eggs Benedict 17
braised & pulled creekstone beef short rib/house made focaccia/poached local eggs/homefries/duck egg yolk hollandaise
Grilled Bison Teres Major Steak & Eggs 23
homefries & veal glace
Grilled Faroe Island Salmon 21
roasted asparagus/crab meat/lemon butter sauce
Grilled Tuna Salad 24
spring lettuces/jesse’s ricotta cheese/baby vegetables/preserved lemon vinaigrette
Dessert
Carrot Cake 8
anglais
Bittersweet Chocolate Brownie 8
lockbriar old fashioned ice cream/chocolate sauce
Vanilla Crème Brulee 8
*Please note: this is a sample menu, and items are subject to change due to availability and seasonality.