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Anson mills grits, pot roast vegtables.
Baby beets & carrots, cornbread spaetzle, salmon bacon, white BBQ.
Lobster risotto, truffle butter, beurre blanc.
Farm egg, house kim chee, spaghetti squash, mushroom broth.
House bacon-onion marmalade, truffle aioli, fries.
Braised beans, collard greens, sweet corn chow chow.
Parmesan potato gratin, swiss chard, bordelaise.
Country ham and pecan waffle, red eye gastrique.
Apple, fennel, creole cracker-jacks, bacon vinaigrette.
Creme fraiche, pumpkin seed romesco.
Cured meats, pickles, mustard.
Apple cider and sunlight jus, dijon, fennel fries.
House bacon, mushrooms, burgundy truffles.
Shaved vegetables, vella dry jack cheese, truffle vinaigrette.
Chef's daily preparation.
Malted butter pecan ice cream.
Salted caramel ice cream, peanut butter mousse.
Hazelnut shortbread, pear jam.
Sorghum grits ice cream, sorghum syrup.
Bourbon caramel, whipped cream.
A selection of artisan cheeses, seasonal fruits and nuts.
Menu for Restaurant Tallent provided by Allmenus.com
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