Menu

TO BEGIN

Charcuterie and Artisan Cheese Plate / 17

Southern Antipasta – Smoked Chicken Salad, Pimento Cheese, Feta Artichoke Salad, Housemade Pickled Vegetables / 15

Crab Cake, Fried Green Tomatoes, Smoked Paprika Hollandaise, Green Tomato Marmalade / 14

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

Grilled Artisan Cheese Sandwich with Tomato Soup / 11

Crispy Cornbread Dusted Oysters, Crème Fraîche Slaw, and Honey Chili Sauce / 9

Watermelon and Feta Salad, Arugula, Balsamic Glaze, Guajillo Chile Vinaigrette / 12

Fried Okra and Heirloom Tomato Salad, Baby Arugula, Green Goddess Dressing, Shallot-Thyme Vinaigrette / 10

TO SHARE

Benton’s Ham Wrapped Asparagus with Summer Tomatoes, Paprika Hollandaise, and Fried Egg / 11

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

Queso Fresco and Chorizo Mac & Cheese, Roasted Poblano Peppers, Buttered Bread Crumbs / 11.5

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

Beef Sliders, Pimento Cheese, Roasted Tomatoes, Bread and Butter Pickles, Black Sesame Seed Bun / 12

Chili Roasted Fish Tacos with Guacamole and Toasted Cumin Slaw / 12.5

BIGGER PLATES

Oven Roasted Fayette Farms Pork Chop, Sweet and Sour Collard Greens, Cornbread “Johnny Cakes”, Barbecue Demi-glace / 21

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

Confit of Quail with Field Pea Succotash, Red Onion Compote, and Toasted Garlic Glaze/ 24

Grilled Tuna with Herb Couscous and Sun-dried Tomato Cream Sauce / 24

Pan Seared Diver Scallops, Cajun Spiced Dirty Rice, Country Captain, and Gremolata / 27

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