Dinner Menu

SHARES / STARTERS

Jumbo Lump Crab Cakes /5 EACH
LOW COUNTRY SLAW, SMOKED TOMATO REMOULADE

Manchester Farms Quail /13
APPLE-DATE CHUTNEY, WILD RICE SALAD, FIVE SPICE GLAZE

Antipasto Platter /18
CHOICE OF CURED MEATS & ARTISAN CHEESE, PICKLED OKRA, DOLMAS, PEPPERS

Yellow Tail Tuna Crudo /14
AVOCADO, BLOOD ORANGE SUPREMES, JEZEBEL SAUCE

Elk Carpaccio /14
CHIMICHURRA, BLACK OLIVE OIL, CYPRESS SEA SALT, WATERCRESS SALAD, GARLIC CROSTINI

Shrimp & Grits /13
CREAMY ANSON MILLS GRITS, JUMBO SHRIMP, TASSO HAM, PEPPERS, ONIONS

Sweet Onion & Apple Soup /8
SWEET ONIONS, CARAMELIZED APPLES, SOURDOUGH CROUTON, GRUYERE GRATIN

Artisan Flat Breads /13
BACON AND BLEU
MARGHERITA
WILD MUSHROOM
 

Warm Spinach Salad /9
SWEET POMME FRITES, GRAPE TOMATOES, CIPPOLINNI ONIONS, WARM BACON-SUCCOTASH VINAIGRETTE
ADD CHICKEN OR SHRIMP /5

Young Greens Salad /8
CRUMBLED GOAT CHEESE, TOASTED ALMONDS, DRIED CHERRIES, SHERRY BALSAMIC VINAIGRETTE
ADD CHICKEN OR SHRIMP /5

The Wedge Salad /9
ICEBERG LETTUCE, BLEU CHEESE CRUMBLES, BACON, CUCUMBER, RED ONION, CRISPY ONIONS, OVERNIGHT TOMATO, BUTTERMILK DRESSING
ADD CHICKEN OR SHRIMP /5

Baby Beet Salad /10
HEIRLOOM BABY BEETS, ARUGULA, FETA CHEESE, SPICED WALNUTS, CLEMENTINE SEGMENTS
ADD CHICKEN OR SHRIMP /5

HALF / FULL PLATES

Filet Mignon 24/36
BACON & BLUE CHEESE GRATIN, MASHED POTATOES, BROCCOLINI, HOUSE MADE STEAK SAUCE

Lamb Two Ways 28/38
GRILLED LAMB CHOPS
BRAISED LAMB CROQUETTE
SAUTÉED SPINACH, ROSEMARY JUS

Chicken & Shiitake Meat Loaf /19
SWEET CORN & GINGER PUREE, SCALLION MASHED POTATOES, THUMBALINA CARROTS

Braised Buffalo Short Rib 27/37
ANSON MILLS GRITS, ROOT VEGETABLES, WHISKEY-MOLASSES JUS

Liberty Duck Breast /28
DUCK CONFIT RISOTTO
MORROCAN FRUIT COMPOTE
CINNAMON-TAMARI GLAZE

Seared Pork Tenderloin 19/29
APPLE & CRANBERRY PRESERVES, SWEET POTATO SWIRL, HABANERO AGAVE GLAZE

Crispy Skin Rainbow Trout 20/28
CANDIED PECANS, GLAZED GRAPES, BASMATI RICE, CARROTS & BROCCOLINI, CITRUS BEURRE BLANC

Wild Mushroom Gnocchi 15/22
SAGE BROWN BUTTER, GREEN PEAS, OVERNIGHT TOMATOES, PARMESAN

Pan Seared Atlantic Salmon 20/29
RICE PILAF, CARROTS & BROCCOLINI, TOMATO BEURRE ROUGE

SIDES /7 EACH

Mashed Potato
Cheesy Anson Mills Grits
Sautéed Spinach
Truffle Fries
Broccolini & Carrots
Duck Confit Risotto

CHEF DE CUISINE - MATT PETRIE
CUISINE GUIDED BY PRINCIPLES OF SUSTAINABILITY • GLUTEN FREE OPTIONS AVAILABLE