Select Date, Time, Party Size 
Overseeing all aspects of the restaurant, Chef Art is the soul of Art and Soul. “I grew up in a small southern town and my cuisine is certainly a reflection of my upbringing. I look forward to offering our guests a little bit of our heart and soul in all of our dishes,” said Chef Art.
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| 14 | CHESAPEAKE BAY FRY oysters, clams, calamari, shrimp, okra, hush puppies, duo of sauces |
| 9 | MARYLAND CRAB BISQUE jumbo lump crab, bourbon cream, new bay spice |
| 14 | + AHI TUNA spice rubbed, fried green tomatoes, green tomato relish |
| 12 | PORK RIBS vinegar slaw, bbq sauce |
| 12 | BEER STEAMED MUSSELS penn weizen beer, chilies, tomatoes, black pepper buttermilk biscuit |
| 12 |
CHIPOTLE MARINATED SHRIMP cheddar cheese grit cake, creole tomato sauce |
HoeCakes
cornmeal flatbread traditionally cooked after a hard days work
| 14 | + HOUSE CURED SALMON AND CAVIAR dill crème fraiche, caper berries |
| 8 | PANTRY caramelized apples, blue cheese, frissee |
| 12 | OYSTER PO' fried oysters, chow chow remoulade, romaine lettuce |
| 14 | + GRILLED LAMB LOIN local feta cheese, grilled tomatoes, chimmichurri sauce |
Salads
| 10 | ARUGULA SALAD blackberry ale vinaigrette, watermelon pickles, goat cheese, almonds |
| 9 | + COUNTRY “CAESAR” SALAD hearts of romaine, shaved parmesan, ciabatta croutons, white anchovy |
| 11 | “PUT UP’S” SALAD house made pickles, black pepper buttermilk dressing |
| 9 | CAPITOL HILL SALAD local apples, blue cheese, pecans, apple cider vinaigrette |
Main
| 27 | + BLACKENED SCALLOPS sweet potato mash, sautéed chard, crispy ham, cane syrup reduction |
| 24 | + ATLANTIC SALMON braised apple and green cabbage, roasted red beets, citrus brown butter |
| 27 | ROCKFISH chesapeake jambalaya, charred tomato sauce, crispy okra |
| 27 | SEARED BLACK BASS green beans, celery root slaw, vidalia onion vinaigrette |
| 18 | RAVIOLI butternut squash, citrus butter sauce, fall vegetables |
| 25 | PECAN CRUSTED CHICKEN chicken-apple sausage stuffing, fall vegetables, bourbon-fig sauce |
| 27 |
BRAISED PORK SHANK black eyed pea stew, spicy greens |
| 35 | + MAPLE GLAZED GRILLED VEAL CHOP chestnut puree, caramelized brussel sprouts, cranberry veal jus |
| 33 | + GRILLED PRIME STRIP LOIN mushroom-squash barley, blue cheese butter, short rib jus |
Sides
| 6 | fried green tomatoes with remoulade, buttermilk mash, roasted seasonal vegetables, macaroni casserole, spicy greens |
Owner Chef:Art Smith
18% service charge will be added to parties 6 or more.
+ consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness