Menu

TO BEGIN

Artisan Cheese Plate / 15

Southern Antipasta Plate – Pimento Cheese, Housemade Duck Pastrami, Benton’s Ham, Housemade Pickles, Lahvash / 15

Crab Cakes with Sherry Aioli, Butter Leaf, Chili, and Lemon / 14

Roasted Shiitake and Haricot Vert, Jicama, Radicchio, Marcona Almonds, and Curry Vinaigrette / 8

Grilled Artisan Cheese Sandwich with Tomato Soup / 10

Crispy Cornbread Dusted Oysters, Mirliton Citrus Slaw, Roasted Green Chili, and Cilantro Aioli / 9

Grilled Romaine Heart “Wedge” Salad, Spicy Roasted Tomatoes, Shaved Gruyère, Grit Croutons, Basil Parmesan Dressing / 8

TO SHARE

Roasted Asparagus with Parmesan Dressing, Benton’s Bacon, and Fried Poached Egg / 10

Gulf Shrimp and Charred Green Onion Grit Cake with House Cured Tasso Gravy / 14

Smoked Gouda and Andouille Sausage Mac & Cheese with Buttered Breadcrumbs / 11.5

Roasted Brussels Sprouts with Benton’s Bacon, Apples, and Brown Sugar Vinaigrette / 9

Beef Sliders with Pimento Cheese on Black Sesame Seed Bun / 10

Chili Roasted Fish Tacos with Toasted Cumin Slaw / 12.5

BIGGER PLATES

Espresso Rubbed Center Cut Pork Chop, Sweet Potato, Bacon, and Green Apple Hash, with Bourbon-Maple Glaze / 19

Pan Seared Hanger Steak, Duck Fat Roasted Fingerling Potatoes, Smoked Paprika Aioli / 20

Tasso and Cornbread Stuffed Quail with Creamed Collards/ 22

Seared Diver Scallops with Winter Squash, Red Coconut Curry, Cucumber and Lime / 25

Pan Fried Delta Catfish, Creole Mustard Pan Sauce, “Crab-Boil” Potato Salad with Roasted Corn and Piquillo Peppers / 19

20% gratuity added for groups of 8 or larger.
An outside dessert fee of $2 per person will be applied to all outside desserts.