Three Courses—42 • Sommelier Pairings—35 • Premium—38
Four Courses—51 • Sommelier Pairings—45 • Premium—45
First Course
Butter Lettuce-Arugula Salad
apple, walnut, goat cheese
Wedge Salad
ranch, Maytag blue, radish
Yellow Squash Purée
tomato, garlic, basil
Bean and Bacon Soup
croutons, parmesan, black pepper
Second Course
BBQ Shrimp
grits, spiced butter, shallots
Mac n’ Cheese
white cheddar, spring vegetables
Grilled Oysters
spinach, bacon, pecorino
Sweet Potato Tartine
ricotta, cremini, saba
Third Course
Spinach Risotto
peas, lemon, mint
Fried Chicken
Yukon, green beans, sweet chili
Pork Collar
pecan rice, collards, onion gravy
Steak and Frites
mushrooms, asparagus, anchovy butter
Fourth Course
Chef’s Cheeses Selection
seasonal and dried fruits, local honey
Chocolate Custard
cinnamon cake, whipped cream
Bread Pudding
whiskey anglaise, raisins, pecans
Raspberry-Peach Sorbet
almond, coconut
For The Table 8
Cream Biscuits with Honey Butter • Whipped Potatoes • Steak Fries • Cheese Grits • Green Beans • Collard Greens • Mixed Salad
Vegan options available upon request
Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.