Lunch

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Menu Subject to Change

STARTERS

*Artisan Cheese Plate | selection of three cheeses, candied nuts, fruit preserves, warm baguette | 14

Foie Gras Mousse | pickled fennel, brioche loaf | 12

Smoked Onion Dip | crispy garlic, scallions, potato chips | 9

Bacon & Cheddar Cornbread Muffins | maple butter, pepper jelly | 15

Crab Deviled Eggs | by the half or the dozen | 12/20

SALADS

Little Gem Lettuce | reggiano, focaccia croutons, caesar dressing | 12

Earth n Eats Baby Lettuce | quinoa, pickled asparagus, radish, thai basil-lemon dressing | 11

Arugula & Kale Salad | beets, barley, crispy shallots, pistachio, chermoula vinaigrette |  12

Smoked Chicken Salad | jicama, pineapple, taro chips, guajillo ranch dressing  | 16

Add

Chicken 9 | Salmon 12 | Steak 14 | Chickpea Fritters 8

MAIN

Smoked Paprika Rigatoni | sweet corn soffritto, baby tomatoes, black garlic butter, cotija cheese| 24

Alaskan Sockeye Salmon | tomato puree, white beans, kale, green tomato chutney | 31

Fried Amish Chicken Thighs | crème fraiche mashed potatoes, foie gras & chicken gravy| 27

*Achiote Rubbed Sirloin Steak | guajillo grits, beef fat onions, sweet corn, tomatillo-avocado salsa | 28

12 Hour Smoked Pork | kimchi-apple slaw, gochujang barbeque sauce, cilantro, sesame | 17

*Angus Burger | exceptional sauce, pepper jack, bacon jam, iceberg lettuce | 18 | add egg or bacon 2

BLT | our bacon, fried green tomato, garlic aioli, tomato jam, sourdough | 16

Chickpea & Black Bean Burger | tahini sauce, tzatziki, sumac onions, feta | 14

Smoked Salmon Burger | spicy aioli, arugula, pickled red onion | 16

Shaved Steak Hoagie | caramelized onions, roasted red peppers, smoked cheddar, house steak sauce | 16

Fried Chicken Sandwich | habanero-mango glaze, guacamole, pickled slaw | 16

SHARE

Cream Corn| preserved lemon, scallions, aleppo pepper | 9

Curry Braised Collard Greens | crispy shallots, cilantro, chili oil | 8

Cheesy Geechie Boy Grits | smoked cheddar, crème fraiche, pickled ramps | 8

Six Cheese Mac & Cheese | herb cheese crust | 8

 

 

Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Miranda Rosenfelt, Rachant Baker, Danny Chavez
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.