• Vegetables

    Viridian Farms’ Pear Salad

    pears, shaved tropea onions, & mixed greens tossed in a honey vinaigrette topped w/ hazelnut granola over a huckleberry & fresh sheep cheese spread...
  • Vegetables

    Spicy BBQ Carrots

    flash-smoked organic carrots over scallion crema topped w/ toasted candied pecans...
  • Weekday Breakfast>Starters

    screen door praline bacon

    smoked bacon caramelized w/ toasted pecans, brown sugar & a hint of cayenne...
  • Vegetables

    Chanterelle Mushroom & Roasted Corn Hash

    Prarie Creek Farms’ potatoes, local chanterelle mushrooms, Roasted sweet peppers, & corn topped w/ piquillo pepper crema...
  • Dinner>Starters

    crispy fried cornmeal-crusted oysters

    w/ gribiche dipping sauce...
  • Vegetables

    Beet Salad

    roasted red beets tossed in a dill vinaigrette royale w/ pickled shallots, preserved Meyer lemon & frisée topped w/ ground pistachios & majorero goat’s milk cheese...
  • Weekday Breakfast>Breakfast Hotplates

    lowcountry breakfast shrimp & grits

    four jumbo wild caught Gulf shrimp sautéed w/ bacon, garlic & tomato served over cheddar grits, w/ 2 eggs* & buttermilk biscuit...
  • Weekend Brunch>Breakfast Hotplates

    Huevos Rancheros

    roja braised natural beef brisket layered w/ crispy corn tortillas, pepper-jack cheese, two over medium eggs* & slow cooked black beans, cilantro crema & sauce ranchera...
  • Dinner>Starters

    fried cornmeal-crusted okra

    w/ remoulade dipping sauce...
  • Dinner>Starters

    crispy fried buttermilk chicken strips

    served w/ honey creole mustard dipping sauce...