Topsoil Restaurant
DINNER
FOR THE TABLE
- Beet Muhammara (GFA, V)$12.00
urfa biber chili oil, crudité, pomegranate molasses, house campagne
- Smoked Mackerel Dip (GF)$14.00
crudite, pickles, tamari crackers
- Duck Liver Mousse$15.00
bacon jam, pickled red onion, green apple mustard, black garlic brioche, amarena cherries
- Bread Service$11.00
house campagne, caramelized turnip butter
- Cheese Board$24.00
three daily selections, house made campagne, accoutrements
SMALL PLATES
- Ginger Melon Gazpacho (GF, V)
Bradford strawberry, petite herbs
- Salad of Beets and Pickled Blueberries (GF, VA)
orange dill vinaigrette, Wise Farms asparagus, cucumber, fromage blanc
- Crispy Brussels & Shiitakes (GF, VA)
Lady Moon eggplant, black bean char siu, nori-mushroom furikake, bonito flake
- Trail Place Carpaccio (GF)
fresh pea salad, kohlrabi, lemon anchovy vinaigrette, baby arugula, Broken Oak radish
- Palmetto Farms Squab (GF)
ENTREES
- Charred Broccoli (GF, VA)
local oyster mushroom, scallion, braised daikon radish, miso marinated Horseshoe Farm tatsoi, ginger
- Providence Wagyu Skirt Steak (GF)
fermented black bean, spring onion, fingerling potato, Bradford asparagus, butter braised purple daikon radish, scallion, black garlic jus
- Ricotta Gnocchi
braised Colfax Creek pork cheek, Mai’s Farm broccoli rabe, lemon, saucisson rouge, shaved fennel, Bartlett pear, pistachio
- North Carolina Amberjack (GF)
herbed vin blanc, Bradford Farm zucchini, Topsoil Farm English pea, leek, sugar snap pea, green grape, toasted marcona almond, caper
- Noonday Duck Breast
Old Thyme butter bean and turnip green cassoulet, Job’s Tears barley, Crescent carrot, rosemary-carrot jus, hakurei turnip, tarragon mustard