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 | ROASTED CAULIFLOWER SALAD fried capers, gribiche, almonds, mizuna, 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 | CARAMELIZED ONION TART bacon lardons, pickled onions, pipe dreams goat cheese, maple gastrique |
| 15 | SHRIMP & GRITS creamed anson mill’s white grits, house made andouille |
| 13 | SLOW SMOKED PORK RIBS coleslaw, bbq sauce, pickles |
| 12 | CHARCUTERIE OF THE DAY grilled bread, 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
| 30 | + PAN SEARED CHESAPEAKE BASS hartland farm’s potatoes, pearl onions, scallions, creamy crawfish sauce |
| 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 |
| 25 | + PAN ROASTED LOCH DUART SALMON wheat spaetzle, purple cabbage, bacon, pomegranate, brown butter |
29 | SEARED SCALLOPS caramelized fennel, sunchoke ravioli, citrus emulsion |
30 | BRAISED LAMB SHANK ricotta dumplings, roasted cabbage, carrots, romesco, lamb jus |
| 18 | "DIRTY RICE" mushroom “bolognese,” garlic, parmigiano, frantoia olive oil |
| 28 | DUCK & DUMPLINGS beer braised duck legs, brussels sprouts, herbed dumplings |
49 | FRIED FREE RANGE CHICKEN FOR TWO buttermilk brined, served with sides of scallion mashed potatoes, braised greens, black pepper gravy |
FOR THE TABLE
| 8 | creamed anson mill's white grits sea island red peas mashed potatoes scallions, creme fraiche 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