5 ounces.
5 ounces.
Served with hummus and pita.
Candied bacon, pickled vegetable and gastrique.
Mignonette and cocktail.
Stuffed with dirty rice, served with eggplant, summer courgettes, chard and romesco pine nut caponata.
Bleu cheese dressing, pickled green tomato, bacon jam and corn bread croutons.
Pickled blueberries, basil soaked watermelon, goat cheese, sunflower seeds, ginger and jalapeno dressing.
Heirloom tomatoes, sourdough, red onion, bacon, lardons, roasted corn, cucumber, manchego and garden herbs.
Goat cheese, kalamata olive and tomato risotto.
Farro succotash, summer peaches, chaterelle mushrooms and brown butter jus.
Fingerling potato hash, roasted red pepper, caramelized onion, mushrooms, snap peas and red wine jus.
Wagyu hangar steak from Snake river farm. Served a la carte. 10 ounces.
Prime beef burger with guacamole, queso, bacon, chipotle ranch and pickled red onion. Served with fries.
8 ounces. Aged 28 days. Served a la carte.
14 ounces. Aged 45 days. Served a la carte.
16 ounces. Aged 28 days. Served a la carte.
Served with fingerling potato hash, roasted red pepper, caramelized onion, mushrooms, snap peas and red wine jus.
Broccoli and preserved tomato with herbed couscous.
Local fried peas, preserved tomato, off the cob corn succotash over SC Geechie bay grits.