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 | BRIGHTWOOD FARM’S BIBB LETTUCE radishes, creamy herb dressing |
| 12 | MARKET VEGETABLE mixed greens, hardboiled egg, lemon dressing |
| 11 | LOCAL ROMAINE CAESAR grana padano, olive oil croutons, anchovy vinaigrette |
| 12 | POACHED PEAR SALAD walnuts, winter lettuces, lemon vinaigrette, sheep's milk cheese |
| 10 | SEASONAL QUICHE seasonal vegetables, house salad, lemon dressing |
| 11 | STEAMED MUSSELS & CLAMS white wine, tasso, garlic, compound butter |
| 13 | SLOW SMOKED PORK RIBS coleslaw, bbq sauce, pickles |
| 12 | CHARCUTERIE OF THE DAY grilled bread, pickles |
| 12 | MAPLE HAM HOECAKE pipe dreams goat cheese, bourbon figs, watercress |
| 10 | POACHED QUINCE HOECAKE quince butter, sheep's milk cheese, walnuts |
Main
| 16 | FREE RANGE FRIED CHICKEN buttermilk brined, scallion mashed potatoes, black pepper gravy |
| 16 | + MARYLAND GRASS FED BEEF BURGER onion marmalade, talbot cheddar, brioche |
| 15 | BLT house made bacon, oven dried tomatoes, bibb lettuce, aioli, brioche |
| 21 | + STEAK FRITES local hanger steak, hand cut fries, compound butter |
| 15 | HOUSE MADE CORNED BEEF SANDWICH salsa verde, bread & butter pickles, brioche |
| 18 | “DIRTY RICE” carolina gold rice, mushroom “bolognese”, frantoia olive oil |
| 25 | PAN ROASTED LOCH DUART SALMON anson mill's farro, country ham, celery, preserved lemon |
| 16 | CAST IRON SKILLET “FISH FRY” honey butter hush puppies, hand cut fries, sauce gribiche |
| 18 | SHRIMP & GRITS creamed anson mill’s white grits, melody spinach, house made andouille |
FOR THE TABLE
| 7 | boardwalk fries, creamed anson mill's white grits, market vegetables, smothered greens (country ham soffritto) and mac and cheese |
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