EAT

 

 

photo (3)

-Starters-

House Made Breads, Compound Butters   3

Cheeses, Accompaniments, Candied Nuts  7/ 13 

Charcuteries, Pickled Vegetables, Mustards 7/13

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-

Arugula, Heirloom Tomato, Radish, Micro Greens, Grilled Leek Vinaigrette  7

Vegetable Terrine, Beets, Pattypan Squash, Zephyr Squash, Blue Basil Lil’ Moo, EVOO   10

Moore Pig Head Cheese Pate, Cornbread Pudding, BLT Marmalade  10

Steamed Alligator Harbor Clams, Chefs Nightly Preparation, Toasted House-Made Breads   10

 -Supper-

Local Squash, Roasted Carrots, Radishes, Anson Mills Sea Island Red Peas, Carolina Gold Rice  17

Catch of the Day, Chilled Fennel Buttermilk Bisque, Farro Verde, Purple Bean-Radish Salad, Grapefruit Scallion Dressing  19

White Oak Pasture Duck Confit, New Potato Gnocchi, Oyster Mushrooms, Heirloom Tomatoes, Pole Beans, Herb Butter   18

Grass Fed Beef, Roasted Purple & Gold Potatoes, Grilled Onions, Spring Beans, Demi Glace   20

 

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.