Dinner Menu

Small Plates

Chicken and Andouille Sausage Gumbo 8

Grilled Romaine Salad* 13

House Made Caesar Dressing, Parmesan and Truffle Oil Drizzle

Artisan Greens* 13

Cherry Tomatoes, Cucumber, Green Goddess Dressing, Avocado Croutons

Baby Kale Salad 14

Poached Egg, Malt Molasses Vinaigrette, Bacon Lardons, Golden Raisins, Focaccia Crouton

Cobia Sashimi* 16

Golden Raisin Puree, Sweet Potato Hay

Grilled Octopus 16

Chickpea / Chorizo Fritter, Romesco

Jerk Sweetbreads 15

Corn, Tomato, and Cucumber Salad, Smoked Yoghurt

Duck Confit 16

Pickled Beets, Baby Kale, Lentils

Goat Cheese Ravioli 16

Confit Cherry Tomatoes, Olives, Zucchini, Squash

Shrimp and Grits 18

Sauteed Shrimp, Red Curry Coconut Sauce, Anson Mills Grits

Artisanal Cheese Plate - 3 or 5 Cheeses 18/30

Cranberry Walnut Bread and Truffle Honey

Steamed Mussels 16

Spinach, White Wine and Creole Mustard Cream

Entrées

Braised Short Ribs 24/46

“Spicy” Potato Gratin, Haricot Vert

Seared Scallops 21/38

Pork Belly, Sweet Potato Puree, Figs

Fish Stew 21/38

Shrimp, Scallops, Clams, Mussels, Fish and Chorizo Sausage in a Tomato Saffron Broth

with Pernod Aioli

Blackened Redfish 19/33

Crispy Grits, Collard Green “Kraut”, Parsley Pecan Brown Butter

Bell & Evans Chicken Breast 28

Brussels Sprouts, Farro, Miso-Sherry Nage

Smoked Tenderloin 25/49

Truffle Mashed Potatoes, Spinach, Bordelaise Sauce