Dinner

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FOR THE TABLE

*Snack Board    24
 deviled eggs, pimento cheese, pork rinds, fried green tomatoes, pickles, chickpea fritters,                           smoked salmon dip, crostini, house crackers

*Charcuterie    5/per item
pickles, mustard, crostinis, house crackers  

*Artisan Cheese Board    22
selection of five cheeses, seasonal accompaniments

Crab Deviled Eggs    12/20        
by the half or dozen

Bacon Cheddar Cornbread    11     
maple butter, pepper jelly

FIRSTS

Today’s Soup    9
seasonally inspired

Romaine & Baby Kale Salad    13
reggiano, croutons, caesar dressing
add spanish anchovies   2

Earth n Eats Baby Lettuce    11
candied pecans, pickled pears, spiced cider vinaigrette

Smoked Boar & Veal Kielbasa 13
braised cabbage, 64 degree egg, beer mustard

Chorizo & Cheese Risotto Croquettes 15
roasted pumpkin, cilantro pesto, cotija

Baby Beet & Poached Apple Salad    14
hazelnuts, smoked blue cheese, mache, mustard vinaigrette  

*Wagyu Beef Tartare    15
vadouvan, cucumbers, garlic chips, yogurt, grilled naan

MAINS

Maple Brined Pork Schnitzel   30
wheat spaetzle, apples, caramelized onions, trumpet mushrooms, marsala-bacon reduction

*Scottish Salmon    30
celeriac puree, roasted baby potatoes, red wine sauce

Ginger & Tamarind Glazed Duck Leg Confit  28
farro & quinoa salad, roasted baby turnips

Fried Amish Chicken Thighs   27
white cheddar mashed potatoes, whisky barbecue jus

Shrimp & Grits 29
stewed peppers & onions, aleppo pepper, preserved lemon

Royal Sea Bass 35
saffron-cauliflower puree, pickled raisins, preserved lemon, buttered shrimp

Butternut Squash Curry Masala 25
chickpeas, brined burrata, cilantro

*12oz Ribeye   43
braised trumpet mushrooms & potatoes, spinach, red wine-shallot butter

Red Wine Braised Lamb Shank   35
glazed root vegetables, horseradish, aleppo pepper

SIDES    8

Buttermilk Mashed Potatoes
Duck Fat Confit Potatoes with Onions & Bacon
Sauteed Mushrooms
Spicy Collard Greens
6 Cheese Mac & Cheese                                                                                                                                Roasted Cauliflower with Mole Poblano                                                                                                  Geechie Boy White Grits                                                                                                                            Roasted Brussel Sprouts & Maple Bacon

 

Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Danny Chavez, Bradley Curtis, Delonte Avery
18% service charge will be added to parties of 6 or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.