Menu

Appetizers and Salads

Creamy Parsnip + Shallot Soup

11

duck confit / honey roasted apples

Crispy Fried Birdie Hogan Farms Green Tomatoes

12

duck bacon / crumbled goat cheese / pickled jalapeno vinaigrette

Savory Jumbo Lump Crab Cheesecake

13

pecan crust / lemon cream / grilled scallions / old bay

Housemade Goat Cheese Ravioli

13

lemon caper dill butter / tomato black olive compote

Fire and Wine Composed Salad

12

little gem lettuce / carrots / red onion / pistachios / buttermilk dressing

Warm Melted Brie Salad

12

bibb lettuce / seasonal fresh fruit / toasted almonds / red grape vinaigrette

Entrees

Pan Seared Faroe Island Salmon

35

oven roasted yams / garlic seared spinach / toasted pecans / cranberry red wine butter

Slow Braised Beef Shortribs on a Black Eyed Pea + Cheddar Ravioli

36

beef red wine broth / carolina collard greens

Crispy Fried Pork Ribeye Schnitzel

29

cheesy cauliflower gratin / red wine applesauce / petite salad of arugula, tomato + lemon vinaigrette

Housemade Duck Sausage on Fresh Garganelli Pasta

32

apples / butternut squash / mushrooms / brown butter carbonara

Pan Seared Shrimp + Crispy Fried Louisiana Oysters

36

saffron + parmesan risotto / fire grilled asparagus / lemon white wine reduction

Pastry Wrapped Crabcakes

36

dill butter sauce / beet relish / sauteed local zucchini + brussel sprouts/ toasted cornbread

Pan Seared Golden Seabass

44

cabernet farro / rainbow carrots / roasted cipollini onions / wild mushroom compound butter / truffle honey drizzle

Seared and Sliced Veal Tenderloin

48

housemade fontina + spinach ravioli / roasted local mushrooms / balsamic truffle vinaigrette

Menu Subject to Change