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 Muffins   11
maple butter, pepper jelly

FIRSTS

Today’s Soup    9
seasonally inspired

Clam Chowder    11                                                                                                                                        old bay crackers, maple bacon

Romaine & Baby Kale Salad    13
reggiano, croutons, caesar dressing
add spanish anchovies   2

Earth n Eats Baby Lettuce    11
fennel, pine nuts, citrus vinaigrette, herb yogurt

Asparagus & 64 Degree Egg 14
burrata, smoked trout roe, lemon dressing

Baby Beet & Poached Apple Salad    14
hazelnuts, smoked blue cheese, mache, mustard vinaigrette  

Scallop Crudo   15
sumac onions, sesame, dill yogurt, green chili

Crispy Pork Belly Confit   13                                                                                                                     charred rapini, amaranth, radish, tamarind-garlic glaze

Achiote Rubbed Quail   16                                                                                                                         mole poblano, mushrooms, quail egg, cotija

MAINS

*Maple Brined Smoked Pork Chop   35
grits, bacon jus, green tomato-okra relish

*Scottish Salmon    30
parmesan spaetzle, mushrooms, herb & onion soubise

Sauteed Branzino   35
sea island red peas, andouille, english peas, crawfish

Fried Amish Chicken Thighs   27
white cheddar mashed potatoes, whisky barbecue jus

Chorizo, Shrimp, & Calamari Bolognese   26
bucatini, smoked paprika bread crumbs, preserved lemon

Grilled Swordfish  29
red quiona salad, smashed favas, black garlic, aged sherry vinegar

Mixed Mushroom Cavatelli    25
fava beans, miso broth, truffle butter, whipped burrata

*12oz Ribeye   43
baby potatoes, spiced cauliflower, tahini sauce, lemon butter

Red Wine Braised Short Rib   33                                                                                                              pearl barley, spice roasted carrots, carrot top-pistachio pesto, harissa

SIDES    8

Buttermilk Mashed Potatoes
Duck Fat Confit Potatoes with Onions & Bacon
Sauteed Mushrooms
Curry Braised Collard Greens
6 Cheese Mac & Cheese                                                                                                                                     Geechie Boy White Grits                                                                                                                            

 

Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Danny Chavez, 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.