Early Spring 2018 Menu

Roasted Beets / Black Truffle / Georgia Olive Oil 13

Asparagus / Spiced Pecans / Cucumber Curls 9

Octopus / Winter Citrus / Micro Basil 11

Brussel Leaves / Apple Bacon & Asian Pears / Cambazola 9

Beans & Greens / Bok Choy / White Beans 9

Gnocchi / Charred Broccoli / Pickled Florets & King Trumpet ‘Shrooms 13

Chargrilled Oysters /House Bacon Pepper Butter / French Bread 12

Sweet Fried Gator / Waffle Cone / Hot Sauce Caviar 14

Fried Chicken Livers / Pepper Jelly 9

Egg in a Hole / Foie Gras / Bacon Jam 13

Lemonfish / Broiled Collars / Black Honey & Chimichurri 13

The Burger / Diner Patties / Sweet Pickles / Aged Cheddar / Tater Tots 12

Spaggatino (AKA Fat S’ghetti) / Confit Tomato & Burnt Peppers / Burrata 16

Fried Catfish / Bloody Mary Risotto 17

Smoked Hen Roulade / Ricotta Ravioli / Pancetta & Sweet Peas 16

Rabbit / Sweet Tea Brined Haunch / Apple Waldorf Slaw 18

Duck / Confit Quarter / Stuffed Artichoke & Sauce Au Poivre 18

Veal Parm / Creole Goat Cheese 18

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

Bone Marrow Pot Pie / Wild Game / Pen Carrots 18