Dinner Menu

Small Plates

Chicken and Andouille Sausage Gumbo   8

Grilled Romaine Salad*   13

House Made Caesar Dressing, Parmesan and Truffle Oil Drizzle

Artisan Greens*   13

Cherry Tomatoes, Cucumber, Green Goddess Dressing, Avocado Croutons

Baby Kale Salad   14

Poached Egg, Malt Molasses Vinaigrette, Bacon Lardons, Golden Raisins, Focaccia Crouton

Cobia Sashimi*   16

Golden Raisin Puree, Sweet Potato Hay

Grilled Octopus  16

Chickpea / Chorizo Fritter, Romesco

Jerk Sweetbreads   15

Corn, Tomato, and Cucumber Salad, Smoked Yoghurt

Duck Confit   16

Pickled Beets, Baby Kale, Lentils

Goat Cheese Ravioli   16

Confit Cherry Tomatoes, Olives, Zucchini, Squash

Shrimp and Grits   18

Sauteed Shrimp, Red Curry Coconut Sauce, Anson Mills Grits

Artisanal Cheese Plate – 3 or 5 Cheeses   18/30

Cranberry Walnut Bread and Truffle Honey

Steamed Mussels   16

Spinach, White Wine and Creole Mustard Cream

 

Entrées

Braised Short Ribs   24/46

“Spicy” Potato Gratin, Haricot Vert 

Seared Scallops   21/38

Pork Belly, Sweet Potato Puree, Figs

 Fish Stew   21/38

Shrimp, Scallops, Clams, Mussels, Fish and Chorizo Sausage in a Tomato Saffron Broth

with Pernod Aioli

Blackened Redfish   19/33

Crispy Grits, Collard Green “Kraut”, Parsley Pecan Brown Butter

Bell & Evans Chicken Breast   28

Brussels Sprouts, Farro, Miso-Sherry Nage

 Smoked Tenderloin   25/49

Truffle Mashed Potatoes, Spinach, Bordelaise Sauce

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, particularly if you have certain medical conditions.