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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.
Fennel & Celery Chowder with Carolina Shrimp,
Apple Bacon & Pernod
Sabayon 8.50
Roasted Pumpkin Minestrone with Grilled Chicken,
Baby Butterbeans & Shaved
Pecorino 7.95
Fall Garden Salad in Sourwood Honey &
Sherry Vinaigrette with Spicy Pecans
6.95
Celebrity Dairy Goat Cheese Flan with Warm Salad of Fall Vegetables & Greening
Apples in Cider-Vermouth Vinaigrette 9.95
Romaine Salad with Indian River Pink Grapefruit, Roasted Walnuts & Buttermilk
Blue Cheese in Pomegranate-Port Vinaigrette 9.50
Herb-Cured Yellowfin Tuna Confit on Warm Three Bean Salad
with Giardinera Relish & Arugula Oil 11.50
Twice-Baked Grits Souffle with Wild & Exotic Mushroom Ragôut,
Aged Sherry-Mushroom Emulsion & Shaved Confit Foie Gras 9.95
Blackened Carolina Redfish on Wilted Spinach with Country
Bacon, Lump Crab Remoulade & Crab Essence 10.95
Grilled Georgia Quail in Citrus-Molasses Glaze with Cranberry-Orange Salsa, Tabbouleh
with Sundried Cranberries & Pistachios 12.95
Venison Bresaola with Persimmons & Chestnuts, Arugula,
Pecorino Romano & Balsamico
11.50
Crispy Pork Confit Hash with Local Farm Egg “Sunny Side Up”,
Smoked Tomato & Bacon Aioli, “Red Eye” Gravy 9.95
Crispy Fried Oysters on Creamy Hominy Succotash with
Barbecue Vinaigrette & Lemon-Black Pepper Mayonnaise 10.50
Pan-Seared Foie Gras on Parsnip-Pear Fondue with
Cranberry Coulis & Port
Gastrique 15.95
Fall 2008