Dinner

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FOR THE TABLE

*Snack Board    24
 bacon deviled eggs, pimento cheese, pickles, pork rinds, boudin balls, 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

Watermelon & Cherry Tomato Salad    13
tarragon aioli, feta, pistachios, arugula

Romaine & Baby Kale Salad    12
reggiano, croutons, caesar dressing
add spanish anchovies   2

Earth n Eats Baby Lettuce    10
pickled rhubarb, fennel, almonds,blackberry-balsamic dressing

Heirloom Tomato Gazpacho   13    
avocado, basil, olive oil

Braised Short Rib Empanadas    15      
mole, cotija, pickled onion                                     

Chickpea &  Black Eyed Pea Fritters    15
watercress, hazelnuts, pickled raisins, goat cheese, red ver jus

MAINS

Shrimp & Geechie Boy Grits     29
stewed okra & tomatoes, garam masala, yogurt

Crab & Cornbread Stuffed Trout 30
green beans, tomato & eggplant puree, preserved lemon, almond brown butter

*Smoked Scottish Salmon    29
beluga lentil salad, pickled pearl onions,baby kale, smoked paprika vinaigrette

Cornmeal Crusted Virginia Catfish 25
mother’s potato salad, maple bacon,pickled ramp tartar sauce

Four Grain Risotto    25
piperade, sundried tomatoes, reggiano, 10 year balsamic

*12oz Ribeye    43
creamed corn, piquillo peppers,baby potatoes, romesco

*Braised Rabbit Pot Pie   29
english peas, carrots, rabbit gravy, puffed pastry

Fried Amish Chicken    25
spicy collards, buttermilk mash & gravy

Smoked Pork Chop   35
baked sea island red peas, fried okra

SIDES    8

Creamed Geechie Boy Grits
Buttermilk Mashed Potatoes
Confit Potatoes
Spicy Collard Greens
Mac & Cheese
Mother's Potato Salad
Baked Sea Island Red Peas
Green Beans & Bacon

 

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.