Components of our menu may change on a daily basis but our offering always reflects the best available to us, locally and seasonally. Our food is direct and flavorful, and represents what we like to eat. The seasonal sample presented below is indicative of dishes we might offer during a broad season and not necessarily on any given evening. For specific menu information, please contact the restaurant.

Cool ‘n Spicy Green Tomato Soup with Lump Crab,
Country Ham & Tomato Relish 8.50

Summer Lettuces Salad in Sourwood Honey &
Sherry Vinaigrette with Spicy Pecans 6.95

Silver Queen Corn Chowder with Shiitake Mushrooms,
Apple Bacon & White Truffle Oil 8.50

Twice-Baked Grits Souffle with Wild & Exotic Mushroom Ragôut,
Aged Sherry-Mushroom Emulsion & Shaved Confit Foie Gras 9.95

Olie Oil-Poached Carolina Shrimp with Baby Butterbeans,
French Feta, House-Cured Pancetta,
Shaved Fennel & Radicchio 10.75

Local Farm Egg “Sunny Side Up” on Wild Chanterelle &
New Potato Hash with Lemon-Sherry Aioli, English Peas &
Wilted Frisee in Hot Bacon Vinaigrette 10.50

Crisp Confit Berkshire Pork Belly in Cider Essence with
Spicy Bread ‘n Butter Pickles, Mustard Aioli,
Three Bean & Radish Salad in Mustard Vinaigrette 10.50

Pan-Fried Lump Crab & Shrimp Cake with
Texas Pete Remoulade Sauce, Crunchy Iceberg,
Candy Cane Sweet Onion & Fennel Salad 11.50

Farmer’s Market Heirloom Tomato Sampler with
Chevre Cream, Balsamic Syrup, Marinated Cucumbers,
Shaved Torpedo Onions & EVOO 10.95

Wild Alaskan Sitka River Sockeye Salmon “Carpaccio” with
Local Cantalope, Chilies, Mint & Serrano Ham,
Warm White Port-Mirin Vinaigrette 11.50

Pan-Seared Foie Gras in Cinnamon-Red Wine Gastrique with
Watermelon Pickle & Warm Lady Peas with
Tiny French Beans & Cider Vinaigrette 15.95

Summer 2010