The Southern

Chef's selection of three cheeses, seasonal fruit, cranberry mostarda, house pickles and grilled sourdough.

Goat Cheese, strawberries, herb salad, and aged balsamic.

Shoulder bacon, green garlic beurre blanc, faba beans, and baby carrots.

Elbow noodles, aged cheddar mornay and biscuit breadcrumbs.

Vegetarian soup made from fresh produce. Please call restaurant for daily selection.

Celery root puree, braised celery, fennel radish and bell pepper oil.

Arugula, snap pea, radish, pickled rhubarb, goat cheese and lemon vinaigrette.

House-made bacon, frisee, strawberry, poached egg, bacon fat vinaigrette and crostini.

Steamed rice, alligator sausage and okra.

Smoked pork confit, mustard BBQ, slaw and house pickles.

Two 4 oz. grass-fed patties, umami salt, pimento cheese spread, Lone Star mayonnaise, dill pickles and a brioche bun.

Wild mushrooms, English peas, asparagus, fried collards and poached egg.

Wild-caught Gulf shrimp, shoulder bacon, kale, romesco white cheddar grits and pickled Fresno chile.

Buttermilk fried chicken thigh, napa cabbage, dill pickle and chicken skin aioli.

Half amish chicken, chicken fat at whipped potatoes, collard greens, corn bread and honey butter.

Pan-seared salmon with bacon-braised cabbage, white asparagus, grapefruit, pickled sea bean and red wine butter.

Bone-in Berkshire chop, baby carrots, spring onion, creamed peas and parsnip chip.