Goat cheese tart with caramelized onions and Benton's bacon finished with a drizzle of balsamic reduction.

Truffle Gruyere fondue with fingerlings, Brussels sprouts and sour dough toast (*gf) gluten free without sour dough.

Served with flatbread romesco sauce (*gf) gluten free without the flatbread.

Fresh gulf oysters fried to a golden brown and served with green onion remoulade, Tabasco and fresh lemon (gf) gluten free.

Fried green tomatoes, topped with tomato chutney, basil-aioli and goat cheese (gf) gluten free.

Traditional she crab soup finished with a splash of sherry.

Topped with grapefruit, cabbage and watercress.

Seared scallops with a lime crème fraiche drizzle over street corn with queso fresco and cilantro.

Made with white cheddar, black olives, and truffle oil.

Charred peaches wrapped in Benton's prosciutto with goat cheese and a basil leaf on a bed of arugula, topped with bacon and a citrus aioli.

Benton's bacon, goat cheese, warm bacon Dijon dressing, shaved red onion, fried black eyed peas, roasted tomatoes (*gf) gluten free with out the black eyed peas due to risk of cross contamination in the fryer.

Mixed greens with crispy fried okra, tomatoes, grilled red onion, cheddar cheese, buttermilk garlic dressing.

Jumbo shrimp, Benton's bacon, creole white wine cream sauce and creole sausage over creamy grits (gf) gluten free.

Served over house succotash of corn, okra, sea island red peas and heirloom tomatoes and roasted okra.

8 oz. center cut beef tenderloin, cooked to medium with peppercorn brandy sauce a loaded potato cake and creamed spinach (gf) gluten free.

Wild caught Atlantic salmon cooked mid-well, marinated and roasted on cedar plank. Served with mashed red potatoes and asparagus.

Horseradish crusted served with fingerling potatoes and Brussels sprouts tossed in Benton's bacon vinaigrette and topped with a ramp remoulade.

Berkshire pork and Angus beef meatloaf stuffed with braised short rib, served with tomato chutney, truffle macaroni and cheese and green beans.

Cornmeal tempura fried, jasmine rice, sourwood honey sriracha aioli, sweet thai chili sauce, sesame roasted mushrooms and baby green beans. (gf) gluten free.

Served with apple butter BBQ sauce, green tomato chow chow, aged cheddar grit cake and braised greens. Gluten free.

Served with creamed corn, grilled okra, brown butter lump crab and green onion remoulade. Gluten free.

Served with creamed corn, grilled okra, brown butter lump crab and green onion remoulade. Gluten free.

Served medium rare with Marsala, mashed potatoes and green beans.

Fried green tomatoes, topped with chutney, basil-aioli and goat cheese (vegan) fried green tomatoes, fried with cornmeal, topped with tomato chutney.

Truffle Gruyere fondue with fingerling potatoes, Brussels sprouts and sour dough toast.

Red bell pepper and pecan romesco dip served at room temp with fingerling potatoes, Brussels sprouts and sour dough toast. Vegan.

Spinach topped with goat cheese, shaved red onion, roasted tomatoes and house made Dijon vinaigrette. Spinach topped with shaved red onion, roasted tomatoes and house made Dijon vinaigrette. Vegan.

Mixed greens with crispy fried okra, tomatoes, grilled red onion, cheddar cheese and buttermilk salad dressing mixed greens topped with tomatoes, grilled red onion and house made Dijon vinaigrette. Vegan.

Tempura fried asparagus, green beans and sesame roasted mushrooms served over sesame scallion jasmine rice, sweet Thai chili sauce, baby green beans. Vegan.

Orechiette pasta tossed with basil pesto, wild mushroom and roasted tomatoes topped with shaved Parmesan.

House succotash of corn, okra, sea island red peas, heirloom tomatoes and seasonal mushrooms.