Mains

Front 1

Alvah Stone Burger

Back 1

Our burger is 7oz in weight. It is 100% dry aged beef. When we cook them we use rendered beef fat or butter. We first warm them in the vapor oven so that when they hit the plancha the temperature cooks evenly throughout the burger, so every bite can be medium rare. The English muffins are a normal yeast leavened dough. The rising process takes an entire day. We rest them overnight and dust each with semolina and cook in a sauté pan in canola oil and finish in a low oven. This method promotes air pockets and lightness in the muffin.Our bread and butter pickles are a traditional sweet quick pickle. Not fermented or pickled with salt, but rather hot flavored liquid is poured over the cucumber to pickle it.

Front 2

burger (alvah stone burger)

Back 2

100% dry aged beef from river rock farm, butter or tallow

Front 3

muffin (alvah stone burger)

Back 3

wheat flour, yeast, water, semolina, salt, sugar

Front 4

onion marmalade (alvah stone burger)

Back 4

sweet onions, baking soda, sugar, sherry vinegar, salt, BACON

Front 5

other components (alvah stone burger)

Back 5

bread and butter pickles, house mayo

Front 6

Gnocchi

Back 6

The mixture for the gnocchi is pate-a-choux dough, similar to that used for eclairs, just savory instead of sweet. It is warmed, mixed, and pushed through a piping bag and little dumplings are cut into simmering, salted water. They are then pan seared with garlic and brown butter crumbs. The brown butter crumbs are prepared by whisking milk powder into hot butter and letting it slowly brown. This isolates all of the brown butter flavor in a dry manner. The ricotta is made by using equal parts milk and cream and bring the mixture to a specific temperature with citric acid and lemon juice. It is then chilled and strained.To pick up the dish we saute the gnocchi at high heat, add butter crumbs, and deglaze with lemon juice. Charred ramps are mixed in after deglazing and tossed. It is topped with ricotta,provolone, olive oil, and black pepper.

Front 7

ricotta (gnocchi)

Back 7

cream, milk, citric acid, lemon juice, black pepper, salt

Front 8

brown butter crumbs (gnocchi)

Back 8

dried milk powder, butter

Front 9

other components (gnocchi)

Back 9

charred ramps

Front 10

Pork Belly

Back 10

Pork belly is cured overnight with a mixture of salt and sugar, then coated with the above braise mixture and cooked low and slow. Chilled and then sliced before going onto the plancha to get a good sear. Placed on top of a pile of polenta, topped with chard and mostarda. Gravy is poured around the base of the polenta in the bowl.

Front 11

braise (pork belly)

Back 11

sage, rosemary, thyme, garlic, fennel, black pepper, orange zest,

Front 12

soft polenta (pork belly)

Back 12

fine corn polenta, water, salt

Front 13

gravy (pork belly)

Back 13

braise liquid, pork fat, flour

Front 14

grape mostarda (pork belly)

Back 14

red grapes, mustard seed, banyuls vinegar, white vinegar, shallot, red pepperflake, sugar

Front 15

other components (pork belly)

Back 15

charred chard (sometimes spinach)

Front 16

Tilefish

Back 16

Tilefish is seared skin-side down on the plancha until the skin is crispy. Placed in a large bowl next to / resting on the braised chickpea mixture, with a dollop of romesco to one side of the bowl. The fish is topped with radish shoots.

Front 17

tilefish

Back 17

Cooked 80%+ skin-side down on the plancha until the skin is crispy.

Front 18

braised chickpeas (tilefish)

Back 18

braised in pork fat and chicken stock, onion, celery, green olive, roastedtomato.

Front 19

romesco (tilefish)

Back 19

roasted red peppers, onions, and garlic, pureed with bread, almonds, sherry vinegar, andoil.

Front 20

Yogurt Marinated Half Chicken

Back 20

Whole halves of deboned chicken are marinated in yogurt and harissa. They are seared until blackened and crispy, cut into three pieces, and served atop the spicy Carolina Gold rice.

Front 21

chicken marinade (yogurt marinated half chicken)

Back 21

greek yogurt, harissa (cumin, coriander, garlic, Aleppo pepper, cayenne etc).

Front 22

spicy carolina golden rice (yogurt marinated half chicken)

Back 22

Carolina Gold rice, leeks, butter, Andouille sausage, scallions, hot sauce.

Front 23

NY Strip Steak

Back 23

21-Day Dry aged NY Strip Steak from River Rock farm, roughly 7-8oz, seared on the plancha, pre-sliced

Front 24

crispy russet potatoes (NY Strip Steak)

Back 24

russet potatoes salt baked to remove moisture, then diced and panroasted in tallow and clarified butter until crispy

Front 25

ramp vinaigrette (NY strip steak)

Back 25

charred ramps, buttermilk, sugar, lime juice, scallion oil