Spring 2018 Menu

Roasted Beets / Black Radish / Georgia Truffle Oil 12

Brussel Leaves / Apple Bacon & Asian Pears / Cambazola 9

Beans & Greens / Bok Choy / White Beans 9

Gnocchi / Charred Broccoli / Pickled Florets & King Trumpet Mushrooms 10

Salmon Croquettes / Cashew Aioli / Cajun Caviar 15

Chargrilled Oysters /House Bacon Pepper Butter / French Bread 12

Sweet Fried Gator / Kilwin’s Waffle Cone / Hot Sauce Caviar 14

Fried Chicken Livers / Pepper Jelly 9

Cobia / Broiled Collars / Black Honey / Chimichurri 13

 Burger Sliders / Ribeye Cap / Tater Tots 12

Spaggatino / Confit Tomato & Burnt Peppers / Burrata 16

Smoked Hen / Sauce Piquant / Sausage / Jasmine Rice 16

Fried Rabbit / Sweet Tea Glaze / Cornbread Two Ways 18

Confit Duck / Beet Demi-Glaze / Collards 19

Veal Parmesan / Creole Goat Cheese 20

Pork Tomahawk / Sweet Potato / Cous Cous /Yard Long Beans 27

White Oak Pastures Filet / Local Mushrooms / Sweet water Blue Cheese Crust 28

Whole Fish / Flame Roasted / Fresh Greens MP