Bread, Butter, Radishes ($4 for half loaf, $7 for full loaf)
"Our bread and butter," McDonald started, "is literally our bread and butter." The bread is baked in-house, right down to the sourdough starter. The softened butter is topped with Timberdoodle cheese.
Lobster Consommé, Apple, Fennel ($12)
A heap of lobster meat tops the clear cold soup, that's spiked with fennel oil, sliced fennel and tarragon, and garnished with fennel fronds.
The Lost Bees (13)
Chamomile- and Lucknow fennel-infused Pisco, lemon juice, egg white, and Peychaud's bitters. Bright, summery cocktails currently dominate Governor's cocktail menu, to pair with the lighter seasonal food.
Beef Tartare, Mussel Emulsion, Ramp Capers ($14)
When asked if he had a favorite ingredient, McDonald's face immediately lit up. "Yes," he replied, before pausing for a minute and exclaiming "ramp capers." These little berries, preserved last summer, top a beef tartare of shallots, egg yolk and parsley. The the lacto-fermented pickling technique for the capers comes from Noma, something McDonald thinks is underused in the states.
The 20/20 Margarita ($13)
A riff on the Tex-Mex classic with reposado tequila, Cointreau, fresh carrot and lime juice, and ginger-agave nectar. The rim receives a coating of sea salt and seaweed flakes.
Whole Shrimp, Baby Corn, Goat Cheese, and Feta Emmulsion ($15)
Whole shrimp from the Gulf Coast come fresh from the pan to a bed of sweet corn sheets and an adult cheese sauce of feta and chévre.
Upstairs Dining Room
Executive Chef Brad McDonald
McDonald credits his success to an "entrepreneurial spirit" running through his veins, and plenty of experience cooking for himself as a kid.