Soups
Split Pea Soup - 6.5
truffled pork belly niblets
Salads
Mixed Greens - 6.5
with goat cheese, cherry tomatoes and house vinaigrette
Arugula and Grilled Apple - 7
with honey-roasted pecan dressing and fried onions
Classic Caesar - 6.5
topped with aged parmesan and crisped capers
Roasted Beets, Pickled Pear, Baby Frisee - 8.5
candied walnuts, buttermilk bleu cheese cider vinaigrette
Appetizers
Oysters - 12
cold water, served by the half dozen
Kobe Beef Carpaccio - 9
with arugula tossed in a horseradish
vinaigrette and aged parmesan
Pimento Cheese Deviled Eggs - 6
with pickled okra and spiced pecans
Ahi Tuna and Crispy Flatbread - 10
avocados and fresh micro-greens in a citrus truffle vinaigrette
Prince Edward Island Mussels - 11
in a charred vine-ripened tomato and herbed garlic broth
Entrees
Molasses-Rubbed Pork Tenderloin - 18
sweet potato soufflé topped with a Vidalia onion, apple and walnut relish
Georgia Coastal Shrimp and Grits - 18
over stone ground corn grits with sautéed peppers and
onions in a spicy shrimp broth
Atlantic Salmon - Pecan Crusted - 24
spaghetti squash, julienne sweet potato, in a honey, dill and lemon Champagne fume
North Atlantic Skate Wing - 20
pan-seared with lemon brown butter over stone ground grits and roasted asparagus spear
Nantucket Sea Scallops - Pan Roasted - 28
sweet potato dumplings, broccoli rabe, roasted beet and red wine coulis, Grana Padano
Almond Encrusted Georgia Mountain Trout - 19
sautéed haricot verts, corn, tomatoes, fingerling and baby red potatoes with a bacon vinaigrette
Braised Lamb Shank - 29
parsnip puree, roasted brussel sprouts and shallots in a red wine broth
Grilled Center Cut Beef Tenderlion - 8 ounces - 29
over sharp cheddar, braised greens macaroni and cheese with a shallot, horseradish jus
Vegetable Platter - 16
seasonal fresh vegetables grilled, stewed, sautéed and roasted
Sides
Asparagus with Brown Butter and Almonds 6
Sweet Potato Soufflé with Candied Pecans 4
Logan Turnpike Grits 4.5
Corn Pudding 4
Roasted Brussel Sprouts with Grana Padano 6
Cream Corn Succotash 3
Apple Walnut Relish 4
Haricot Verts with bacon vinaigrette 5
Parsnip Puree with Roasted Shallot Gravy 5
all prices and items subject to change