Dinner

Download PDF

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
radish, cucumber, lavash crisps, sumac-pomegranate dressing

Tempura Soft Shell Crab   16   
potato, bacon & asparagus salad, ramp bearnaise

Lentil, Potato & Spring Vegetable Empanada    14
tomatillo, cilantro chutney    

Burrata & Artichoke Salad    16
black olives, peas, shaved fennel, radish, frisee   

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

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

MAINS

Brown Butter Basted Skate Wing    27
pickled ramp spaetzle, spring peas, ramp-pepita pesto

*Scottish Salmon    30
carrots, asparagus, baby potatoes, onion soubise, sorrel

Shrimp & 'NDuja Spaghetti    25
olives, peas, favas, preserved lemon

Fried Amish Chicken Thighs   26
asparagus, mustard greens, pearl onions,
pickled shiitake mushrooms,
garlic-tamarind glaze

Wheat Berry & Quinoa Risotto   25
grilled asparagus, fava beans, smoked goat cheese

Rabbit Pot Pie   28
peas, carrots, white wine gravy, puff pastry

Shrimp & Pork Sausage and Pork Shoulder   32
geechie boy grits, braised okra & tomatoes

*12oz Ribeye   43
chickpea fries, shallot marmalade, wilted spinach, balsamic-red wine jus

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

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, Delontem 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.