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Mixed greens from our chef's garden with house vinaigrette
Grilled heart of romaine with maytag blue crumbles with in house cured bacon and toasted walnuts
On endive and herb salad with pears and dill pollen
Caramelized onions, crispy fingerling potatoes, poached black hog farm duck egg and artisan cheddar
Romaine with pulled berkshire pork, house cured bacon, pepper-jack, deviled eggs, fried green tomatoes and cornbread croutons
DelKat farm berkshire pork chop on macaroni with warm blackberry ginger preserves
Mill ground grits and a sherry, local shrimp & andouille sausage pan gravy
On lima bean succotash with applewood bacon
On browned butter cauliflower puree with marcona almonds and sultanas
On crispy pecorino rosemary fries and madeira house cured pancetta jus
Fried chicken drizzled with naked bee honey and cracked pepper on smashed potatoes
Molasses glazed with warm fingerling potato salad and skillet cornbread
Bucatini in buttermilk cream, benton country ham, spring peas and their greens topped with a panko fried poached black hog farm duck egg
On carolina slaw with sweet chili glaze
With vodka spiked horseradish ketchup
Stuffed with goat cheese and topped with red pepper jam
Seasonal and local
On old bay butter with pickled watermelon rind
Chefs daily market inspired crostini
Peperonata and grilled baby artichokes on olive oil whipped ricotta
Prince edward island mussels in a smoked tomato mariniere
Glazed doughnut bread pudding with butterscotch drizzle and mocha ice cream
Fallen flourless chocolate cake and butter pecan ice cream
Almond crust, chantilly cream and lavendar honey
Sweet grass asher blue layered with walnut fig chutney drizzled with naked bee honey
Chili rubbed half-pound american kobe waygu burger on buttered kaiser roll with house cured applewood smoked bacon and blue cheese slaw
Half pound of waygu beef, foie gras blend on a buttered kaiser topped with summer truffle brie, benton's country ham and a conner farm egg
Grilled catch in crispy flour tortilla, salsa fresca, chimichurri, avocado and napa slaw
Braised in adobo sauce with salsa verde