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/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 Muffins   11
maple butter, pepper jelly

FIRSTS

Today’s Soup    9
seasonally inspired

Roasted Cauliflower  11                                                                                                          calabrian chilies, pistachios, tahini, dates, mint

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

Earth n Eats Baby Lettuce    11
red onion, candied pecans, feta, peach vinaigrette

Heirloom Tomatoes & Whipped Burrata  15
pine nuts, radish, mache, basil-lemon dressing, saba

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

Scallop Crudo   15
sumac onions, sesame, dill yogurt, green chili

Crispy Pork Belly Confit   13                                                                                                              charred rapini, amaranth, radish, tamarind-garlic glaze

Achiote Rubbed Quail   16                                                                                                          mole poblano, mushrooms, quail egg, cotija

MAINS

*Maple Brined Smoked Pork Chop   35
baked sea island red peas, pickled cabbage, bbq glaze

*Scottish Salmon    30
parmesan spaetzle, mushrooms, herb & onion soubise

Sauteed Branzino   35
creamed corn, tomatoes, crab, aji amarillo

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

Chorizo, Shrimp, & Calamari Bolognese   26
bucatini, smoked paprika bread crumbs, preserved lemon

Grilled Swordfish  29
red quiona salad, smashed favas, black garlic, aged sherry vinegar

Mixed Mushroom Cavatelli    25
fava beans, miso broth, truffle butter, whipped burrata

*12oz Ribeye   43
potato croquettes, baby carrots, romesco, nettle chimichurri

Red Wine Braised Short Rib  33                                                                                                smoked eggplant, chickpeas, English peas, tomato chutney

Lamb Merguez Ragu   28                                                                                                            olive fettuccine, pickled raisins, pine nuts, harissa

SIDES    8

Buttermilk Mashed Potatoes
Duck Fat Confit Potatoes with Onions & Bacon
Sauteed Mushrooms
Curry Braised Collard Greens
6 Cheese Mac & Cheese                                                                                                         Geechie Boy White Grits                                                            

 

Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Danny Chavez, 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.