MENUS
Lunch
Monday-Friday 11am-2pm
SNACKS
Deviled Eggs
bacon & roe 6
Pickled Shrimp
saltine crackers 8
Chicken Liver Mousse
apple cider gelée, pickles, housemade sourdough 9
Sandwich, Soups & Salads
Smashburger
wagyu beef patties, burger sauce, pickle, onion, american cheese, choice of side 16
(gluten free bun +$1)
Short Rib Sandwich
swiss, greens, truffle aioli, mushroom duxelle, choice of side 16
Chicken Salad Sandwich
housemade sourdough, choice of side 12
Seafood Sausage Po’Boy
tomato, lettuce, pickle, celery mayo, housemade sourdough, choice of side 15
Kale Salad
cherry tomato, parmesan, red wine vinaigrette 7
add scoop of chicken salad (+4) — add blackened catfish (+8)
Today’s Soup
chef’s choice, side of cornbread 10
Grain Bowl
farro, oyster mushroom, cauliflower, sun choke, gold beet, herbs, lemon dressing 16
Butternut Squash Gnocchi
rock shrimp, lemon, habanada pepper, herbs, dukkah 20
Mushroom Tartine
housemade sourdough, black truffle, parmesan, radish, herbs, farm egg 15
Lunch Plate
Choice of Protein
fried or blackened catfish, housemade beef sausage, pork chops, chicken fricassee
Choice of Sides
beer cheese cabbage, kale salad, cup of soup, crispy new potato, field peas, satsuma salad, heirloom cornbread,
cauliflower-rice casserole, beet salad, butternut squash, broccoli
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
seasonal jam 11
Pâté En Croute
foie gras, mustard, pickles, dressed greens 14
SMALL PLATES
Crispy Sunchokes (DF, GF)
lardo, fennel, citrus, persimmon 18
Stir Fry Bok Choy (GF)
shishito, radish, okra, sweet & sour glaze 15
Bay Scallops (GF)
fermented peppers, cauliflower, meyerquat 20
Pork Belly (GF)
brewster oats, pink lady apple, aged cheddar 16
SUPPER
Mushroom Stroganoff (V, DF)
gemelli 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, sauce barigoule 32
“Mashima Reserve” Wagu Bavette Steak
pommes macaire, gorgonzola, frying peppers, guajillo demi-glace 41
Cobia
fspaetzle, celery, fennel, sauce salmis 32
Vegetable Plate
chef’s choice 21
DESSERT
Whey Caramel Tart
white chocolate, pink lady apple 9
Macaron (GF, DF)
chestnut butter, oat milk pastry cream 9
Persimmon Semifreddo
olive oil cake, crème fraiche 8
Chocolate Torte (GF)
hibiscus-lemon curd, granola 9
*Warning: Consuming raw or undercooked meat, poultry, shellfish, and eggs may increase your risk of food-borne illness
