Dunsmoor

Oak-smoked duck breast, creamy Anson Mills grits, huckleberry jus. A Dunsmoor classic marrying rich fowl with Southern comfort.

Locally sourced abalone, grilled over almond wood. Served with foraged greens and preserved Meyer lemon. A taste of the California coast.

Sweet carrots slow-roasted in embers, drizzled with carrot-top pesto and a sprinkle of smoked sea salt. Vegetarian comfort.

Slow-braised wild boar shoulder in a rich tomato and red wine ragu, tossed with house-made pappardelle. Hearty and rustic.

Mediterranean sea bass, butterflied and grilled over an open flame. Accompanied by hearth-roasted seasonal vegetables. Simple elegance.

Our signature sourdough, baked fresh in the wood-fired hearth. Served with hand-churned, cultured butter. A perfect start.

Thick-cut, applewood-smoked pork chop with braised collard greens and a spiced apple chutney. A Southern-inspired staple.