Menu

Appetizers and Salads

Parsnip + Green Apple Soup

8

crispy prosciutto / parsley oil

Crispy Fried Oysters + Grit Spoonbread

14

aleppo pepper vinaigrette

Barbecue Shortrib Steamed Bun

13

blue cheese / cilantro coleslaw

White Bean Hummus + Artichoke Spread

9

griddled rosemary + sea salt croutons / crumbled goat cheese / tomato oil

Sauteed Escargot over an "Egg in a Nest"

11

zucchini / tomatoes / lemon caper garlic sauce

Roasted Beet + Blue Cheese Salad

9

locally farmed greens / pickled red onions / balsamic vinaigrette / toasted pecans / sliced radish

Local Baby Arugula Salad

10

goat cheese / black olives / orange cumin vinaigrette / toasted almonds

House Salad

7

mixed greens / balsamic vinaigrette / toasted pecans

Entrees

Pan Seared Faroe Island Salmon

29

spinach puree + whipped goat cheese crepe / slow roasted beets / grilled asparagus / lemon honey horseradish glaze

Red Wine Braised Beef Shortribs

30

housemade pimiento cheese ravioli / carolina collards

Tonight's Chef's Choice Butcher Cut Steak

market price

beef red wine reduction / house frites + cheese fondue

Fire and Wine Scallop "Mac -n- Cheese"

30

crispy pork belly / seared spinach / aged swiss cheese sauce / strozapretti pasta

Fire Grilled Lamb Loin

38

twice baked potato, scallion + white cheddar gratin / pan seared zucchini / lamb bordelaise

Pork Ribeye Saltimbocca

30

provolone, prosciutto + thyme / cheesy polenta cake / house pickled veggies

Pan Seared Wild Caught Striped Bass

36

southern succotash / local fried green tomatoes / bearnaise aioli

Menu Subject to Change