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.

Roasted Pumpkin Chowder with Spicy Shrimp,
Country Ham & Tabasco Cream 8.50

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

Creamless Celeri Root & Apple Soup with
Smoked Trout & Apple Bacon 8.25

Butter Lettuce with Indian River Pink Grapefruit,
Navel & Blood Oranges, Avocado & Pickled Onions
in Creamy Meyer Lemon Vinaigrette 9.50

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

Crispy Deep-Fried Head Cheese with Sauce Gribiche,
Frisée & House-Pickled Bing Cherries 10.00

Spicy Marinated Lump Crabmeat on Winter Citrus Risotto
with Mascarpone & Chives, Citrus-Crab Emulsion 11.50

Grilled Octopus in Pimentòn Romesco Sauce with
Cumin-Roasted Pumpkin, Spanish Chorizo,
Herb-Roasted Olive & Pepper Salad 11.50

Crispy Fried Oysters on Creamy Hominy Succotash with
Apple Bacon & Arugula, Barbecue Vinaigrette
& Texas Pete Aioli 10.95

Grilled Confit Pork Belly on Warm Lady Peas Vinaigrette
with Corn Relish, Creole Mustard Aioli & Sorghum Glaze 10.00

Chestnut Gnocchi with Slow-Cooked Veal Cheek
& Red Wine Ragôut, Chestnut Gremolata
& Parmagiana Reggiano 11.95

Grilled Georgia Quail in Madeira-Sage Jus on
Truffled Barley "Risotto" with Roasted Winter Root Vegetables
& Pecorino Romano 12.95

Winter 2012