D I N N E R
Soup and Salad
Soup | 8
changes daily
Strawberry & Arugula Salad | 11
gorgonzola, candied pecans, strawberry-white balsamic vinaigrette
Roasted Beet & Goat Cheese | 12
little gem lettuce, sunflower seeds, toasted quinoa, champagne vinaigrette
Tuscan Kale “Caesar” | 11
cornbread croutons, cured egg yolk, black peppercorn buttermilk vinaigrette, grana padano
House Focaccia Board | 8
made fresh daily
Small Plates
Smoked Salmon Mousse | 15
chives, house made chips
Smoked HPP Beef Tri-Tip Lettuce Wraps | 23
little gem lettuce, spicy pickled cabbage, serrano chilis, fried shallot dipping sauce
Crawfish Bread Pudding Soufflé | 18
roasted tomato velouté
Chimichurri Grilled Cabbage Wedge | 15
African spiced sweet potato curry, toasted peanuts, fresh herbs
Cornmeal Fried Oysters | 16
beet tartare, green goddess, serrano chiles
Pasta | 16
changes daily
Mains
wilted arugula, saffron cream sauce
Crab Stuffed Rainbow Trout | 31
Two Brooks Farm rice pilaf,
wilted arugula, saffron cream sauce
Buttermilk Braised Lamb Shank | 48
mushroom farro “risotto,” fresh herbs
Pan Roasted Chicken | 28
sautéed chickpea dumpling, local summer squash, fines herb pan sauce
Gulf Shrimp & Peas | 28
johnnycake, horseradish-cream sauce, wilted greens
Spice Roasted Cauliflower | 26
braised green lentils, red pepper coulis, herb oil
Steak Frites | 52
16 oz prime ribeye, green peppercorn demi-glace, hand cut fries, roasted garlic aioli
house made grainy mustard, pickles, potato bun, hand cut fries
The GRIT Burger | 18
local grass fed angus, gruyere cheese, caramelized onions,
house made grainy mustard, pickles, potato bun, hand cut fries
Desserts
Bourbon Crème Brûlée
10
Peach Crostata
pistachio crust, honey-lavender ice cream | 10
Strawberry Cobbler
almond streusel, vanilla bean ice cream | 10
Big Ol’ Chocolate Cake
cherry compote | 10
Ice Cream Trio
9