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
carrots, radishes, benne seed, ginger-sesame vinaigrette

Mushroom 'Panzenella'    13   
farm egg, fennel, reggiano, 10 year balsamic

Toasted Wheatberry Salad    11
cranberries, pecans, raisins, goat cheese          

Roasted Baby Beet Salad    14
medjool dates, pistachios, feta, za'atar            

Chickpea &  Black Eyed Pea Fritters    12
chili garlic & lemon yogurt sauces

Chorizo & Potato Stuffed Calamari    14
black beans, marinated piquillo peppers, saffron aioli

*Diver Scallop Crudo    16
apples, celery, watercress, mustard seed, chardonnay vinaigrette

*Curry Steak Tartare    15
cucumbers, garlic chips, yogurt, grilled naan

MAINS

Royal Sea Bass    33
clams, white beans, linguica, sweet garlic cream

*Scottish Salmon    30
winter root vegetables, miso-carrot vinaigrette, arbol chili oil

Shrimp & 'NDuja Spaghetti    25
olives, hazelnut gremolata, preserved lemon

Duck & Chestnut Raviolis    28
butternut squash, pepita pesto, duck jus

Fried Amish Chicken Thighs   25
baby potatoes, brussels sprouts, garlic & tamarind glaze

Stewed Chickpea 'Cassoulet'    25
smoked cauliflower, braised pearl onions, swiss chard, buttered bread crumbs

*12oz Ribeye   43
moroccan spiced potatoes, broccoli gratin, meyer lemon butter

Mole Braised Shortrib    37
creamy geechie boy polenta, pickled cabbage, cotija

Smoked Loin & Confit Pork Belly   32
faro risotto, apples, house sauerkraut

SIDES    8

Creamy Polenta
Buttermilk Mashed Potatoes
Mixed Mushrooms
Roasted Potatoes
Spicy Collard Greens
Mac & Cheese
Brussels Sprouts with Chorizo and Cotija
Fried Cauliflower with Harissa and Lemon

 

Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Danny Chavez, Bradley Curtis, Maynard McMillan
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.