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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| 9 | SOUP OF THE DAY |
| 9 | BIBB LETTUCE SALAD shaved radishes, herbs, buttermilk dressing |
| 12 | CARAMELIZED ENDIVE SALAD poached pears, walnuts, mache, lemon dressing |
| 10 | ROMAINE SALAD grated egg, grana padano, croutons, anchovy vinaigrette |
| 13 | + SOFT EGG crispy veal sweetbreads, cornbread puree, pepper jelly, pickled chiles |
| 11 | MILLER FARM'S PUMPKIN TART creamed leeks, woodear mushrooms, maple, hazelnut crust |
| 15 | SHRIMP & GRITS creamed anson mill’s white grits, house made andouille |
| 12 | CHARCUTERIE OF THE DAY grilled bread, pickles |
| 13 | SLOW SMOKED PORK RIBS coleslaw, bbq sauce, pickles |
Hoecakes
| 12 | MAPLE HAM HOECAKE pipe dreams goat cheese, bourbon figs, watercress |
| 10 | POACHED QUINCE HOECAKE poached quince, sheep's milk cheese, walnut |
Main
| 49 | FRIED FREE RANGE CHICKEN FOR TWO buttermilk brined, served with sides of scallion mashed potatoes, braised greens, black pepper gravy |
| 25 | + PAN ROASTED LOCH DUART SALMON anson mill's farro, country ham, celery, preserved lemon |
| 18 | "DIRTY RICE" mushroom “bolognese,” garlic, parmigiano, frantoia olive oil |
| 27 | + GARDEN PATH FARM’S TAMWORTH PIG cider braised cabbage, turnips, potatoes, marjoram |
| 39 | + GRILLED 12oz RIBEYE potato puree, cantal cheese, local maitake, red wine reduction |
| 27 | + SMOKED STURGEON local beets, rome apple, parsnip, mustard dressing |
| 26 | + LEMON OIL POACHED COD rice beans, braised collards, clams, tasso ham |
| 28 | RED WINE BRAISED BEEF CHEEKS vidalia onions, horseadish, root vegetables, red wine glaze |
| 28 | DUCK & DUMPLINGS beer braised duck legs, brussels sprouts, herbed dumplings |
FOR THE TABLE
| 8 | creamed anson mill's white grits sea island red peas mashed potatoes, scallions, creme fraiche roasted beets, mustard vinaigrette, chives smothered greens, country ham soffritto roasted brussels sprouts, house made bacon, mac and cheese glazed root vegetables |
Owner Chef:
Art Smith
Executive Chef:
Wes Morton
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