MENUS
Lunch
Monday-Friday 11am-2pm
SNACKS
Deviled Eggs
bacon & roe 6
Pickled Shrimp
saltine crackers 8
Chicken Liver Mousse
shiso & apple cider gelée, pickles, toast 9
Sandwich, Soups & Salads
Smashburger
house ground beef, burger sauce, pickles, onion, american cheese, choice of side 16
(gluten free bun +$1)
Beef Short Rib Sandwich
thomasville tomme, spigarello, mushroom duxelle, choice of side 15
Chicken Salad Sandwich
housemade sourdough, choice of side 12
Seafood Sausage Po’Boy
tomato, lettuce, pickle, aioli, housemade sourdough, choice of side 15
Kale Salad
cherry tomato, parmesan, red wine vinaigrette 7
add scoop of tuna salad (+4) — add blackened catfish (+8)
Today’s Soup
chef’s choice, side of cornbread 10
Grain Bowl
farro, oyster mushroom, squash, heirloom cherry tomato, okra, herbs, lime dressing 16
Pumpkin Gnocchi
crawfish, lemon, habanada pepper, dukkah 20
Lunch Plate
Choice of Protein
fried or blackened catfish, chicken roulade, pork chops, chicken fricassee
Choice of Sides
mac & cheese, kale salad, cup of soup, crispy new potato, field peas, melon salad, squash casserole, heirloom cornbread,
beet salad, delicata squash rings, apple salad
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-9pm
SNACKS
Deviled Eggs (DF, GF)
bacon & roe 6
Pickled Shrimp
saltine crackers 8
Cheddar Cheese Straws
blueberry jam, sumac 11
Chicken Liver Mousse
shiso & apple cider gelée, pickles, sourdough 10
SMALL PLATES
Autumn Salad (GF)
persimmon, lardo fried radish, baby beet, lard, pecan, ricotta 15
Stir Fry Bok Choy (GF)
shishito, radish, okra, sweet & sour glaze 15
Smoked Rainbow Trout Tart
green apple, daikon, greens 18
Blue Crab Rice (GF)
carolina gold rice, sunflower seed, sweet pepper, lemon 19
SUPPER
Mushroom Stroganoff (V, DF)
canestri pasta, lion’s mane mushroom, onion, mustard greens 30
“Home Place Pastures” Cotechino Sausage (GF)
braised brassicas, root vegetables, squash butter, satsuma glaze 31
Bouillabaisse (GF)
marsh hen mills grits, gulf fish, mussels escabeche, shrimp, artichoke, sauce barigoule 32
“Mashima Reserve” Wagu Bavette Steak (GF)
potato pave, gorgonzola, frying peppers, guajillo demi-glace 41
Redfish (DF)
farro verde “risotto”, okra, field pea gremolata 35
Vegetable Plate
chef’s choice 21
DESSERT
Whey Caramel Tart
white chocolate, romaine beauty apple 9
Macaron (gf,df)
chestnut butter, oat milk cream 9
Asian Pear Semifreddo
olive oil cake, crème fraiche 8
Chocolate Torte
lemon curd, granola 9
*Warning: Consuming raw or undercooked meat, poultry, shellfish, and eggs may increase your risk of food-borne illness
