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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 |
BUTTERNUT SQUASH SOUP parsnip chips, crème fraiche |
| 14 | CHESAPEAKE BAY FRY oysters, clams, calamari, shrimp, okra, duo of sauces |
| 10 | ONION PIE goat cheese, simple salad |
| 12 | PORK RIBS vinegar slaw, bbq sauce |
| 12 | CHIPOTLE MARINATED SHRIMP cheddar cheese grit cake, creole tomato sauce |
Hoecakes
cornmeal flatbread traditionally cooked after a hard days work
| 12 | PO' OYSTER fried oysters, chow-chow remoulade, romaine |
| 8 | PANTRY caramelized apples, blue cheese, frissee |
| 12 | PICNIC BASKET pulled pork, baked beans, cole slaw, "corn on the cob" |
| 12 | CHICKEN BOUDIN chestnut puree, sour cherry mustard sauce, pickled cabbage |
Salads
| 10 | ARUGULA SALAD blackberry ale vinaigrette, watermelon pickles, goat cheese, almonds |
| 9 | CAPITOL HILL SALAD local apples, blue cheese, pecans, apple cider vinaigrette |
| 9 | + COUNTRY “CAESAR” SALAD hearts of romaine, shaved parmesan, ciabatta croutons, white anchovy |
| 11 | “PUT UP’S” SALAD house made pickles, lettuce mix, black pepper buttermilk dressing |
Main
| 16 | FRIED CHICKEN maryland style, buttermilk mashed potatoes, sausage gravy |
16 | + BURGER (beef or turkey) boardwalk fries, pimento ketchup, choice of grafton cheddar, wisconsin gruyere, or maytag blue, choice of benton bacon or virginia ham |
| 17 | MAPLE OAT CRUSTED PORK CHOP sweet potato mash, wilted chard, chantrelle demi |
| 13 | HEIRLOOM TOMATO BLT country potato salad, heirloom tomatoes, benton bacon, tartar sauce |
| 16 | BLACKENED CATFISH skillet sweet potatoes, crawfish etouffe |
| 16 | COUNTRY PASTRAMI “REUBEN” rye bread, chow chow, swiss cheese, chips |
| 18 | RAVIOLI winter vegetables, fresh herbs |
| 17 | SALMON braised apple and green cabbage, roasted red beets, citrus brown butter |
| 15 |
CRISPY TROUT parsnip puree, roasted winter vegetables, toasted walnut vinaigrette |
S I D E S
| 5 | BOARDWALK FRIES, SWEET POTATO FRIES, SPICY GREENS, BUTTERMILK MASH, SWEET POTATO MASH or MACARONI CASSEROLE |
WINES BY THE GLASS
| 10 | Sauvignon Blanc 2008 Palo Alto Reserva, Chile |
| 12 | Chardonnay 2007 Alain Normand Mâcon La Roche-Vineuse |
| 12 | Pinot Blanc Rose 2008 Belle Glos Mendocino County |
| 12 | Pinot Noir 2007 Castle Rock Russian River Valley |
| 12 | Merlot 2005 Alcance Maule Valley, Chile |
| 10 | Syrah, Jean Luc Colombo “La Violette” Languedoc |
| 11 | Cabernet Sauvignon 2006 Bishop’s Peak Paso Roblest, CA |