EAT

 

 

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-Starters-

Bread Board   3

Cheese Board 10/ 16 

Cured Meats 10/16

Picnic Basket  Serves 2-4: Chef’s Choice of Four Cheeses and Two Charcuteries, House Pickled Vegetables, Accompaniments, Nuts and Crostini   20

Soup of the Evening   (varies daily)

-Little Plates-

MRC Baked Flatbread, Local Pork, Roasted Garlic Cream, Local Mushrooms, Thomasville Tomme  10

MRC Baked Flatbread, Sage and Toasted Caraway Spiced Lil’ Moo, Roasted Beet Puree, Kale, Pickled Vegetables   10

Local Lettuces,  Duck Confit, Pecan Crusted Lil’ Moo, Shaved Onion, Strawberry, Balsamic Fig Vinaigrette  9

Steamed Alligator Harbor Clams, Chefs Nightly Preparation, Toasted House-Made Breads   9

 -Supper-

Cornmeal Dusted Local Channel Catfish, Bumpy Road Heirloom Grits, Shrimp Gravy, Melted Spring Leeks, Sugar Snap Peas, Beer Battered Mushrooms   19

White Oak Pasture Duck, Farro Verde, Fennel, Smoked Mushroom Cream, Wilted Chard  18

Grass Fed Beef Tenderloin, Green Garlic Smashed New Potatoes, Spring Beans, Beef Bone Demi Glace   20

Yellow Squash, Lake Seminole Mushrooms, Roasted Turnips, Anson Mills Sea Island Red Peas, Carolina Gold Rice   17

 

DESSERTS

Change daily

Desserts

 

 

*Please inform your server of any special dietary needs*

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of a food-borne illness.