D I N N E R
Soup and Salad
Soup | 8
changes daily
Summer Vegetable Salad | 12
little gem lettuce, grilled local veggies, chimichurri, avocado aioli, focaccia croutons
Tomato Cucumber Salad | 11
toasted sunflower seeds, arugula, pickled red onions, olive oil, balsamic reduction
Baby Kale "Caesar" | 11
cornbread croutons, cured egg yolk, black peppercorn buttermilk vinaigrette, grand adana
House Focaccia Board | 8
herb-infused olive oil
Small Plates
Cornmeal Fried Oysters | 16
beet tartare, green goddess
Smoked Fish Mousse | 15
house made chips, caviar, fresh chives
Heirloom Tomato Pie | 20
cornmeal crust, crab-arugula salad, whipped corn cream
Brisket Collard Green Tamale | 18
roasted green tomato salsa verde, cotija cheese, chicharrons, fresh cilantro
Pasta | 16
changes daily
Mains
Pan Roasted Chicken | 28
sautéed local summer squash, chickpea dumplings, fines herb pan sauce
Smokey Glazed Porkchop
braised local peas, caramelized shallots
Wild Mushroom Stuffed Trout | 31
creamy risotto, roasted tomato sauce charon
Char Grilled Marinated Cabbage | 26
smoked eggplant, roasted peppers, caramelized onions, toasted pinenuts
Gulf Shrimp & Peas | 28
johnnycake, horseradish-cream sauce, wilted greens
Steak Frites | 52
16oz Ribeye,green peppercorn demi-glace, hand cut fries, roasted garlic aioli
Grit Burger | 20
American cheese, heirloom tomato, gem lettuce, pickles, hose grainy mustard potato bun
Dessert
Bourbon Crème Brûlée
10
Fried Peach Hand Pies | 10
buttermilk ice cream
Tiramisu Semifreddo |10
amaretto cake, vanilla mascarpone mousse, coffee-chocolate ice cream
Olive Oil Semolina Cake | 10
blueberry compote, whipped ricotta, lemon sorbet
Warm Strawberry Crisp | 10
cashew-oat streusel, fig ice cream
Ice Cream Trio | 9
changes daily