Dinner

goat cheese, prosciutto, ciabatta, sherry reduction

cilantro, basil, onions, peppers & capers with housemade toast points

smoked sausage, granny smith apples, red grapes, pretzel bread (serves up to 3 people)

pimento cheese, tomato coulis, aged balsamic glaze

white wine, butter, garlic, lardons, blistered grape tomatoes, parsley

escargot, garlic, pernod cream, served on fontina encrusted crostini

kale, lemon-olive oil, berries, marinated mushrooms, shaved red onion, balsamic reduction

pickled beetroot, basil ricotta, basil oil, arugula

blue cheese, bacon bits, grape tomatoes

parmesan crisp, grilled lemon, croutons, Caesar dressing

chef’s daily selection

sweet potato waffles, brussels sprouts, malted bacon glaze

parsnip puree, cajun creole sauce, roasted brocollini

seasonal vegetables, toasted almonds, citrus segments, mustard oil

smoked gouda grits, grilled shrimp, tasso gravy

14 ounce ribeye, caramelized onions, asparagus, whiskey jus

grilled filet, mushrooms, port reduction

8 ounce grilled filet, marinated mushrooms, port reduction, haricot vert

corn asparagus risotto, seasonal vegetables, leeks, daikon radish

created daily from local sourced markets

fresh brazed vegetables selected daily

8 ounce, goat cheese mashed potatoes, butter poached asparagus, rosemary mint jus

southern staples chosen daily by our executive chef