Locally Grown Greens with Spiced Pecan Brittle, Julienned Carrots and Grape Tomatoes. Choice of Shallot-Herb or Honey-Soy Vinaigrette

Romaine Hearts, Herbed Croutons, Italian White Anchovies and Roasted Red Peppers with Dry Jack Cheese & Garlic Dressing

Served Over a Wilted Spinach, Bacon & Roasted Shallot Salad and Finished with a Smoked Tomato Vinaigrette & Sweet Pickle Relish.

Our Original Recipe Crab Cakes Stacked with Warm Tostones and Jicama- Melon Salsa. Drizzled with a Smoked Onion-Jalapeño Tartar Sauce

Dry Scallops Crispy Fried with Hearts of Palm, Citrus Supremes, Locally Grown Mizuna and Tupelo Honey-Horseradish Vinaigrette

Oysters Poached in Sherried Cream over Toasted Biscuits with Applewood Smoked Bacon, Tomato Concassé, Leeks and Fresh Chives

Housemade Raviolis Filled With Mixed Winter Greens & Ricotta Cheese. Served With Mushroom Cream and a Mélange of Vegetables

Sautéed Gulf Shrimp with Country Ham, Tomatoes and Shiitakes in a Citrus & Bourbon- Spiked Jus with Anson Mills Heirloom Cheese Grits

Over Crawfish and Local Pea Ragout with Green Onion Carolina Gold Rice Pudding with Roasted Red Pepper and Pickled Okra Relish

All-Natural Pork from Dixie, GA Brined and Served with a Smoked Mushroom-Sweet Potato Hash, “Bread & Butter” Pickled Carrot Slaw and Tart, Green Apple Syrup

All-Natural Choice Angus Beef Grilled with Balsamic-Dressed Roasted Red Potato Salad, Griddled Asparagus and Hand-Battered Onion Rings

with Mixed Vegetable Sauté, Braised Bok Choy and Garlic-Lemon Broth