Appetizers

Oysters - 12
cold water, served by the half dozen

Black-Eyed Pea Hummus - 7.5
with home made sweet potato chips,
olives, and tomatoes

Flash Fried Gulf Oysters - 9
atop grilled baguette with sherry cream sauce

Kobe Beef Carpaccio - 9
with arugula tossed in a horseradish
vinaigrette and aged parmesan

Charleston-Style Jumbo Lump Crab Cake - 12.5
over roasted corn and sweet pepper succotash

Cornmeal Fried Calamari - 9
with sweet and sour apricot sauce and
wasabi crème fraiche

Grilled Duck Sausage - 8
butternut squash, dried cherries, walnut and vanilla reduction

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

Southern Fried Okra - 7
with a spiced apple cider vinegar

Entrees

Georgia Coastal Shrimp and Grits - 18
over stone ground corn grits with sautéed peppers and
onions in a spicy shrimp broth

Three Meat Bolognese - 17
rigatoni with ground beef tenderloin, pork and veal in a basil, tomato cream sauce with parmesan

Atlantic Salmon - Pecan Crusted - 24
spaghetti squash, julienne sweet potato, in a honey, dill and lemon Champagne fume

Braised Lamb Shank - 29
parsnip puree, roasted brussel sprouts and shallots in a red wine broth

North Atlantic Skate Wing - 20
pan-seared with lemon brown butter over stone ground grits and roasted asparagus spears

Tennessee Blue Catfish - Southern Fried - 17
green tomato, okra and spicy crawfish ragout with remoulade

Molasses-Rubbed Pork Tenderloin - 18
sweet potato soufflé topped with onion, apple and walnut relish

Georgia Mountain Trout - Almond Encrusted - 20
sautéed haricot verts, corn, tomatoes, fingerling and
baby red potatoes with a bacon vinaigrette

Nantucket Sea Scallops - Pan Roasted - 28
sweet potato dumplings, broccoli rabe, roasted beet and red wine coulis, Grana Padano

Grilled Center Cut Beef Tenderloin - 8 ounce - 29
sharp cheddar, braised greens macaroni and cheese with a shallot, horseradish jus

All Natural Iron Skillet Fried Chicken - 17
bacon braised collard greens with sweet corn pudding and mushroom-herb broth

Vegetable Platter - 16
seasonal fresh vegetables grilled, stewed, sautéed and roasted

Sides

Braised Greens Mac and Cheese - 7
Asparagus with Brown Butter and Toasted Almonds - 6
Creamed Corn Succotash - 6
Sweet Corn Pudding - 6
Bacon Braised Collard Greens - 4.5
Roasted Brussel Sprouts with Grana Padano - 6
Green Beans with Bacon Vinaigrette - 5
Adluh Mill Stone Ground Corn Grits - 5
Sweet Potato Soufflé with Candied Pecans - 4.5
Parsnip Puree with Roasted Shallot Gravy - 5

all prices and items subject to change