farm inspired cuisine with a southern sensibility

prix fixe

$105

FIRST COURSE

BRUSSELS SPROUTS

rooster lime sauce | buttermilk dip

CHICKEN LOLLIPOPS

honey habanero | buttermilk dip

DEVILED CRAB

gf panko | jalapeño | boiled egg

FRIED GREEN TOMATO

pimento cheese | chili thread

GREENS

honeycrisp apple | tucumcari feta | pecan

SECOND COURSE

GRILLED BEEF RIBEYE

duckfat fingerlings | house worcestershire

BLACKENED FISH

fingerling potato | broccoli | orange beurre blanc

WINTER SQUASH

wild mushroom | sweet potato | spinach | vegan polenta

LAMB
roasted cumin cauliflower | peach port glaze

GRILLED KYZER PORK CHOP

yellow corn polenta | mushroom | pickled fennel

DESSERT

FLOURLESS CHOCOLATE CAKE

blood orange curd | candied orange | chantilly

FRIED APPLE CHEDDAR PIE

eggnog ice cream

FIGGY PUDDING

rye caramel | bourbon vanilla ice cream

BUTTERMILK PANNA COTTA

taos honey lavender | spiced pecan dirt

KENTUCKY BUTTER CAKE

salted bourbon caramel | berries | chantilly

Substitutions and alterations politely declined.
Menu subject to change according to availability.

Executive Chef — Dru Ruebush
 
Proprietors — Camille Bremer & Chef Dru Ruebush

*Radish & Rye cannot accommodate parties with children under 8 years old.