Dinner

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FOR THE TABLE

*Snack Board    24
 bacon deviled eggs, pimento cheese, pickles, pork rinds, fritters, smoked salmon dip, crostini, house crackers

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

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

Bacon Deviled Eggs    8/12        
by the half or dozen

Deviled Crab Dip    12        
old bay chips, pickled vegetables

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
apples, cranberries, spiced pepitas, garam masala-maple dressing

Venison Carpaccio   15   
apple & pear slaw, pickled mushrooms, juniper & red ver jus reduction

Braised Short Rib Empanadas    15      
mole poblano, cotija, pickled onion                             

Chickpea &  Black Eyed Pea Fritters    13
chili garlic & lemon yogurt sauces

Poached Pear Salad    12
watercress, hazelnut & quinoa granola, blue cheese, aged balsamic

Roasted Baby Beets    12
mache, whipped ricotta, pancetta vinaigrette

 

MAINS

Seared Diver Scallops     33
sunchoke chowder, baby potatoes, fennel

Duck Leg Confit    22
carrot, brussels sprouts, chestnuts, pomegranate reduction

Smoked Sausage & Crispy Pork Shank    30
beer braised cabbage, apple & parsnip puree, apple cider jus

Lobster Pot Pie    38
roasted turnips, fennel, potatoes, sauce americane

*Smoked Scottish Salmon    29
smoked cauliflower puree, potatoes, pearl onions, pickled golden raisins

Brown Butter & Sage Pappardelle   25
roasted mushrooms, butternut squash, reggiano, 10 year balsamic

*12oz Ribeye    43
celery root & potato gratin, mushrooms, red wine jus

 

Chicken Sausage Stuffed Quail   29
sweet potato spaetzle, cranberry chutney

Fried Amish Chicken    25
spicy collards, buttermilk mash & gravy

Braised Lamb Shank   35
vadouvan curry, chickpeas, cauliflower, ginger yogurt

SIDES    8

Creamed Geechie Boy Grits
Buttermilk Mashed Potatoes
Mixed Mushrooms
Spicy Collard Greens
Mac & Cheese
Brussels Sprouts with Chorizo and Cotija
Fried Cauliflower with Harissa and Lemon

 

Executive Chef: Douglas Alexander
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.