STARTERS

Goat Cheese and Arugula Pesto Toast, white balsamic marinated tomatoes   10

Four Cheese Homemade Raviolis, smoked tomato sauce, basil oil   7

Crab Cake and Fried Green Tomato Stack, pimiento cheese, chipotle cream   10

Beef Short Rib Mac n Cheese with Fontina and smoked cheddar cheeses   12

Cornmeal Fried Oysters, horseradish cream   12

Sautéed PEI Mussels, simmered in a light shellfish cream broth and grilled toast   10

 

 

SALADS

Spinach, warm sherry – bacon dressing, peaches and apples, red onions, goat cheese,

spiced pecans   8

Grilled Romaine, feta cheese, marinated heirloom tomatoes, lemon anchovy dressing   8

Roasted Beets, Le Conte pears, buttermilk bleu cheese, arugula, roasted pumpkin, caramelized shallot vinaigrette   9

Field Greens, cucumbers, carrots, dried cranberries, red onions, tomatoes   6

Buttermilk bleu cheese dressing      Creamy buttermilk bacon

Lemon anchovy dressing                   Warm sherry and bacon dressing

Gala apple vinaigrette                          Caramelized Shallot Vinaigrette

 

 

SOUPS:

Fried Green Tomato, country ham bits, house made pimiento cheese   5

She Crab 6

Daily Selection

 

ENTREES

Niman Ranch Bone in Pork Chop, cinnamon rum brined, a succotash of local field peas, autumn squash, bacon lardons, peppers, onions and leeks, finished with a pimiento cheese brulee and apple compote   25

Buttermilk Fried Chicken, sweet potatoes, collards, sage sausage gravy   17

Oven Roasted 8oz Beef Tenderloin, roasted garlic Yukon Gold mashed potatoes, char roasted tomato, green peppercorn demi glace   27

Pan Seared Crab Cakes, Anson mill grits, shellfish emulsion, citrus marinated arugula   26

Shrimp and Grits, Anson Mills Bohicket grits, peppers and onions, house made chorizo, smoked tomato -sage sausage gravy   25

Lowcountry Bouillabaisse, local fish, shrimp, mussels and oysters in a smoked tomato and Marsala broth with an herb rouille toast   26

Seared Shrimp Wild Mushroom Risotto, applewood smoked bacon lardons, leeks, arugula, aged balsamic   25

Balsamic Braised Beef Short Ribs, Yukon Gold potatoes, buttered broccoli   24

Sauteed Pumpkin Gnocchi, spiced pecans and Brussels sprouts in a brown butter sauce   16

 

SIDES   4.00

Whipped Potatoes

Sweet Potatoes

Sautéed Spinach

Collards

Roasted Beets

Anson Mills Bohicket Grits

Brussels Sprouts

Broccoli

Children’s menu available for 8 years and under

Menu items may change due to availability of seasonal ingredients Fall / Winter 2012