Menu

Appetizers and Salads

Creamy Roasted Garlic and Gold Potato Soup

8

winter mushrooms / bacon crumbles

Sauteed Escargot over an " Egg in the Nest"

11

farm egg / artichoke, prosciutto + tomato / parsley vinaigrette

Crispy Fried Green Tomato Bites

10

housemade pimiento cheese / sriracha honey / pickled jalapenos

Composed Baby Greens Salad

9

shaved brussel sprouts / dried fruit / toasted nuts / shaved gorgonzola / grilled pear + spiced rum vinaigrette

Fire Grilled Romaine Salad

9

green goddess dressing / italian white anchovies / crispy capers / country croutons / parmesan

Pepper Seared Tuna Sashimi

16

wasabi slaw / crispy wonton / soy honey glaze / colman's mustard

Pecan Crusted Crab Cheesecake

13

mesclun greens / old bay vinaigrette

Entrees

Mango + Orange Crusted Faroe Island Salmon

28

tropical barbecue black beans / grilled asparagus / cilantro lime vinaigrette

Pork Ribeye Saltimbocca

27

prosciutto, basil + gruyere / parsnip puree / garlic roasted broccoli / marsala sauce

Red Wine Braised Beef Short Ribs

28

housemade pimiento cheese ravioli / local collard greens

Tonight's Chef's Choice Butcher Cut Steak

market price

beef red wine reduction / house frites

Heritage Farms Pork Shoulder Braised with Orange, Cilantro and Lime

26

creamy potato gratin / roasted broccoli

Pan Seared Golden Sea Bass

32

creamed spinach risotto / grilled shiitake mushroom caps / oven roasted tomatoes / brown butter corn coulis

Fire Grilled Jumbo Dry Pack Sea Scallops

29

chorizo sausage + jasmine rice hoppin' john / corncob bouillon

Menu Subject to Change