D I N N E R
Soup and Salad
Soup
changes daily | 8
Baby Green & Roasted Spring Vegetable Salad
feta, toasted almonds, charred lemon vinaigrette | 11
Niçoise Salad
frisée, chicken cracklin’s, olive tapenade, poached new potatoes, farm fresh egg, chive crème fraîche | 12
Baby Kale “Caesar”
cornbread croutons, cured egg yolk, black peppercorn buttermilk vinaigrette, Grana Padano | 11
House Focaccia Board
made fresh daily | 8
Small Plates
Mississippi Catfish Hushpuppies
smoked tomato tartar | 12
GRIT Snack Plate
rotating selction of cured meats, spreads, local cheese, seasonal pickles, and lavash crackers | 24
Ricotta Tart
with strawberry-arugula salad, Tête de Moine flower, local honey | --
Smoky Panko Fried Spareribs
sweet blackberry hot sauce, fresh chilis, pickled radish | --
Cornmeal Fried Oysters
beet tartare, green goddess, serrano chilis | 15
Pasta, changes daily | 16
Mains
Pecan Stuffed Grilled Trout
parsnip purée, sautéed asparagus, tartar beurre blanc | 26
local mushroom pork demi glace | 30
Smoked Pan-Braised HPP Pork Chop
spring squash farinata, toasted nigella,
local mushroom pork demi glace | 30
Gulf Shrimp & Peas
johnnycake, horseradish-cream sauce, wilted greens | 28
Grilled Beef Sirloin
duck fat fried burbank potatoes, chimmichuri | 32
Cold-Smoked & Charred Cabbage
miso-stewed white beans, fresh herb-pistachio pesto | 24
Pan Seared Sea Scallops
baluga lentils, asparagus-oyster cream sauce, crispy parsnips | 36
The GRIT Burger
local grass fed angus, gruyere cheese, caramelized onions, house made grainy mustard, pickles, brioche bun, hand cut seasoned fries | 18
Desserts
Bourbon Crème Brûlée
10
Chocolate Chess Tart
strawberry compote, chocolate mousse | 10
Berry Spoon Bread
sorghum, buttermilk ice cream | 10
Affagato e Cannoli
vanilla ice cream, espresso, orange scented ricotta | 10
Ice Cream Trio
changes daily | 9