MENUS
Lunch
Monday-Friday 11am-2pm
SNACKS
Deviled Eggs
bacon & roe 8
Pickled Shrimp
saltine crackers 8
Chicken Liver Mousse
apple cider gelée, pickles, housemade sourdough 9
Sandwich, Soups & Salads
Double Cheeseburger
wagyu beef patties, burger sauce, pickle, onion, american cheese, choice of side 16
(gluten free bun +$2)
Short Rib Sandwich
swiss, greens, truffle aioli, mushroom duxelle, wheat bread, choice of side 15
Chicken Salad or Smoked Tuna Salad Sandwich
wheat bread, choice of side 11
Fried Oyster Po’Boy
tomato, lettuce, pickle, celery mayo, french bread, choice of side 16
Kale Salad
cherry tomato, parmesan, red wine vinaigrette 7
add scoop of chicken salad (+4) — add blackened catfish (+9)
Today’s Soup
chef’s choice, side of cornbread 10
Grain Bowl
farro, oyster mushroom, cauliflower, sun choke, gold beet, herbs, lemon dressing 16
Chicken Pesto Sandwich
creole tomato, beer cheese, toasted wheat bread 13
Lunch Plate
Choice of Protein
fried or blackened catfish, tri-tip steak & gravy, pork chops, chicken fricassee
Choice of Sides
beer cheese cabbage, kale salad, cup of soup, crispy new potato, field peas, heirloom cornbread,
squash casserole, cucumber salad, corn salad, brussels sprouts
with 1 side 12
with 2 sides 15
with 3 sides 17
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 8
Pickled Shrimp
saltine crackers 8
Country Ham
johnny cakes, pimento cheese, chow-chow 13
Chicken Liver Mousse
apple cider gelee, pickles, housemade sourdough 10
SMALL PLATES
Oyster Mushroom Tartine
housemade sourdough, asher blue cheese, farm egg, peppers , romaine 17
Roasted Fall Squash
persimmon, ricotta, dukkah, herbs 15
Chesapeake Scallop (GF)
kohlrabi, spigarello, jimmy nardello peppers 20
Pork Cheek Cavatelli
pork cheek, housemade cavatelli, green peas, squash blossom, pea shoots 18
SUPPER
Mushroom Hoppin John (V, DF)
farro, austrian green peas, local mushrooms, sunflower seed pesto 30
Duck Leg Confit (GF)
bok choy, dandelion greens, crispy sunchokes, sweet potato caramel, duck jus, truffle 28
Gulf Shrimp & Grits (GF)
marsh hen mills grits, blue crab, corn, spring squash 30
“Mashima Reserve” Wagyu Bavette Steak (GF)
yukon gold potato, vidalia onion, shishito peppers, demiglace 41
Flounder
red rice, broccoli, fuyu persimmon 34
Vegetable Plate
chef’s choice 21
DESSERT
Warm Apple Cobbler
graham flour, gala apple, Cammie’s vanilla 9
Hibiscus Pavlova (GF)
meringue, hibiscus custard, basil, ricotta 9
Pistachio Semifreddo (GF)
brown butter “blondie” crust 9
*Warning: Consuming raw or undercooked meat, poultry, shellfish, and eggs may increase your risk of food-borne illness
Brunch
Saturday & Sunday 10am-2pm
SNACKS
Deviled Eggs (DF, GF)
bacon & roe 8
Pickled Shrimp
saltine crackers 8
Sausage Balls
bread & butter pickles 8
Chicken Liver Mousse
apple cider gelee, pickles, housemade sourdough toast 9
ENTREES
Sourdough Scramble
farm eggs, oyster mushroom, cherry tomato, ricotta, pesto, trout roe 21
Steak Frites (GF)
48 hour beef short rib, pommes frites, green salad, sauce au poivre 28
Fried Oyster Benedict
gulf oysters, neuske’s ham, hot sauce hollandaise, english muffin 22
Smoked Tuna Nicoise (GF)
potato, olive, radish, caper, creole tomato 22
Double Cheeseburger
waygu beef patties, burger sauce, pickles, onion, american cheese, pommes frites 16
Shrimp & Grits (GF)
marsh hen mills grits, sauce barigole, basil 24
Breakfast Casserole
housemade sausage, sourdough, spinach, parmesan, sunchoke, sauce vierge 20
DESSERT
Salted Caramel Tart
white chocolate, blueberry 9
Peaches & Cream (GF)
meringue, peach custard, basil, ricotta 9
Pistachio Semifreddo (GF)
brown butter “blondie” crust 9
Fig Galette
pumpkin seed frangipane, fig cream 9
*Warning: Consuming raw or undercooked meat, poultry, shellfish, and eggs may increase your risk of food-borne illness
