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 Schnitzel30
wheat spaetzle, apples, caramelized onions, trumpet mushrooms, marsala-bacon reduction

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

Cornmeal Dusted Virginia Blue Catfish26
farro risotto, maple bacon, kale

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

Beef Cheek Pappardelle  28
shiitake mushrooms, crispy shallots, marrow butter

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.