MENUS
Lunch
Monday-Friday 11am-2pm
SNACKS
Deviled Eggs
bacon & roe 6
Pickled Shrimp
saltine crackers 8
Blue Cheese Mousse
fig jam, toast 7
Sandwich, Soups & Salads
Cheeseburger
8oz Wagyu Beef Patty, homemade catsup, mustard, pickles, onion, american cheese, caramelized onion, choice of side 14
(gluten free bun +$1)
Fried Bologna Sandwich
swiss cheese, apple mustard, pickled peppers, choice of side 12
Chicken Salad Sandwich
wheat bread, choice of side 10
Smoked Tuna Salad Sandwich
wheat bread, choice of side 10
Kale Salad
cherry tomato, parmesan, red wine vinaigrette 7
add scoop of chicken or tuna salad (+4) — add blackened catfish (+8)
Today’s Soup
chef’s choice, served with cornbread 10
Crawfish Etouffee
rice, side of cornbread 20
Lunch Plate
Choice of Protein
fried or blackened catfish, pork chops, chicken thighs, beef tips & rice, crawfish etouffee
Choice of Sides
mac & cheese, kale salad, cup of soup, sweet potato fries, pink eyed peas, satsuma salad, cauliflower-rice casserole, heirloom cornbread, glazed turnips, collard greens, brussels sprouts
with 1 side 11
with 2 sides 13
with 3 sides 15
Vegetable Plate
choice of 4 sides 12
*Warning: Consuming raw or undercooked meat, poultry, shellfish, and eggs may increase your risk of food-borne illness
Dinner
Tuesday-Saturday 5pm-10pm
SNACKS
Deviled Eggs
bacon & roe 6
Pickled Shrimp
saltine crackers 8
Blue Cheese Mousse
fig jam, sourdough 7
Chicken Liver Mousse
satsuma gelee, pickles, sourdough 9
Sugar Shack Oysters (6)
seaweed mignonette 20
SMALL PLATES
Fried Quail
pickled turnip, roasted turnip, hot honey 14
Shrimp Toast
cornbread, caper-poblano aioli, meyer lemon confit 16
Field Peas
allium, herb broth, lemon 14
Lion’s Mane Mushroom (v)
braised cauliflower, radish, giardiniera, salsa macha 15
SUPPER
Bucatini
leek cream, oyster mushroom, parmigiano 29
Cobia
anson mills white peas, frying peppers, romanesco, meyerquat, chili oil 34
Duck Breast
sorghum scrapple, cabbage, fennel, carrot, pomegranate duck jus 33
Bouillabaise
anson mills grits, littleneck clam, scallop, catfish, shrimp, artichoke, sauce barigoule 27
Prime NY Strip
farro verde, candy roaster squash, butter lettuce, sunflower crunch, demi-glace 37
Vegetable Plate
chef’s choice 18
DESSERT
Persimmon Cheesecake
satsuma gelee, graham flour crust 8
Tres Leches Cake (gf,df)
almond, coconut,& oat milk, blueberry, coffee buttercream 8
Strawberry Semifreddo
brown butter-pecan cookie, crème fraiche 8
Citrus Tiramisu
diplomat cream, lemoncello, blood orange 8
*Warning: Consuming raw or undercooked meat, poultry, shellfish, and eggs may increase your risk of food-borne illness