Mister Collins

served over anson mills grits with parmesan toasts

served with yucca chips

sushi grade, cucumber relish, sambal, crispy wontons

served with a duo of house-made mustard and fontal sauce

cornbread croutons, fresh grated parmigiano reggiano, tapenade toast

with todayâ??s soup

farmers market greens, butter pears, brie, shaved fennel, pomegranate seeds with champagne vin

with todayâ??s soup

jumbo lump cake, chili-lime butter, avocado, homestead tomatoes, toasted cumin vin

baby iceberg, avocado, hobbâ??s smoked bacon, cornbread croutons, chunky maytag blue dressing

hearts of palm, local citrus, crumbled goat, macadamia nuts, champagne vin

changes daily, served with lto, yuzu remoulade

caramelized onions, honey crisp apples, arugula, melted brie, au jus dip

house ground daily, topped with beefsteak tomatoes, iceberg, fried pickles and melted fontal

wild mushroom vegetarian recipe, roasted red pepper, burrata and basil mayo

seasoned filet mignon, arugula, heirloom tomatoes, grilled onions and creamy horseradish

7-spice seared, cucumber, avocado, tomatoes, red onion, yuzu remoulade

served with mushroom bread pudding, grilled green beans, fresh cranberry sauce

served over anson mills grits and roasted root vegetables

served with cauliflower-leek gratin, rapini, lemon dill butter

hand cut served with twice baked potato, charred brussel sprouts, maitre dâ?? butter

served over anson mills grits with parmesan toasts

tomato-basil ragout, shaved parmesan reggiano, fresh basil

filet mignon, shallots, parsley, crispy capers, evoo, served with brioche toasts & truffle mayo

served with yucca chips

served with a duo of house-made mustard and fontal sauce

cornbread croutons, fresh grated parmigiano reggiano, tapenade toast

farmers market greens, butter pears, brie, shaved fennel, pomegranate seeds with champagne vin

jumbo lump cake, chili-lime butter, avocado, homestead tomatoes, toasted cumin vin

baby iceberg, avocado, hobbâ??s smoked bacon, cornbread croutons, chunky maytag blue dressing

house ground daily, topped with heirloom tomatoes, iceberg, fried pickles and melted fontal

sous-vide to medium, served with maple-bourbon yams, grilled fennel

15 oz center cut, served with crab mac & cheese

served with rosemary whipped potatoes, braised cippolini, red wine jus

served with mushroom bread pudding, grilled green beans, fresh cranberry sauce

served over anson mills grits and roasted root vegetables

served with cauliflower-leek gratin, rapini, lemon dill butter

hand cut served with twice baked potato, charred brussel sprouts, maitre dâ?? butter

changes daily, served with seasonally inspired accompaniment

served with coriander mignonette and orange vodka cocktail sauce

served with serrano ham and fried pns farms egg, topped with fontal sauce

cured in tequila blanco, avocado, tomato, cilantro and served with tortilla chips

montrachet goat cheese, roasted macadamia nuts and champagne vinaigrette

baby iceberg, avocado, hobbâ??s smoked bacon, cornbread croutons, chunky maytag dressing

roasted hen of the woods mushrooms and lake meadow farms duck egg

served on house-made 3-cheese biscuit with pork belly and peach marmalade

served with strawberry jam and creamsicle chantilly

brandy soaked raisins, pecans, salted caramel and maple whipped cream

fontal, smoked bacon and fried pns farms egg

served with anson mills grits, house-made andouille, tomato nage

grilled onion, arugula and creamy horseradish

spinach, heirloom tomato and lemon-thyme butter

served with coleslaw and fried pickles

bliss potato-scallion hash, roasted asparagus and béarnaise

filled with blueberry, key lime and peach preserves

with greek yogurt

with house-smoked wahoo dip