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.
|
|
| 9 | SPRING ASPARAGUS SOUP black pepper crème fresh, mushroom chips, chive oil |
| 14 | FRIED CALAMARI house pickled peppers, preserved lemon, spicy mayo |
| 14 | + AHI TUNA spice rubbed, fried green tomatoes, green tomato relish |
| 14 | MARYLAND CRAB CAKE coleslaw, boardwalk fries, baconnaise |
| 12 | PORK RIBS vinegar slaw, bbq sauce |
| 12 | BEER STEAMED MUSSELS penn weizen beer, chilies, tomatoes, black pepper buttermilk biscuit |
| 12 |
SHRIMP AND GRITS anson mills cheddar grits, crispy bacon, chow-chow |
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 buttermilk mash, collard greens, smoked bacon red eye gravy |
| 24 | + ATLANTIC SALMON roasted stone fruit, wheat berries, black pepper fennel sauce |
| 32 | ROCKFISH andouille sausage-seafood gumbo, dirty rice |
| 29 | + HERB ROASTED PORK CHOP spring onion risotto, rhubarb, ham hock jus |
| 18 | RAVIOLI spring vegetables, fresh herbs |
| 26 | PAN ROASTED CHICKEN confit thigh, squash puree, chard, chanterelle gravy |
| 32 |
CRAB THREE WAYS fried soft shell, maryland crab cake, crab stuffed relleno, chipotle butter |
| 35 | + BONE IN PRIME RIBEYE crisp fingerlings, creamed spinach, black pepper marmalade |
| 32 | GRILLED GROUPER fried green tomato, charred corn salad, chili limon |
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