Dinner

Our menus are structured around the seasonality of our region and like our region they are dynamic and will vary not only from evening to evening but, often, within the course of an evening’s service. We are happy to accommodate any dietary restrictions or allergies–please just let us know of any at the time of your reservation or when you are speaking with your server.

STARTERS

• Oysters; mignonette, lemon MKT
• Beef Tartare; green tomato jam, fried capers, za’atar crackers 18
• Crudo; hawaiian red turmeric, green apples 26
• Benton’s Country Ham; smoked olives, pickled peppers, fried saltines 16
• Smoked Fish Arancini; bootleg farm egg mimosa, tonnato, trout roe 18
• Beets & Mole; peanuts, serrano, tamarind vinaigrette 14

MIDDLES

• Fried Bon Bon; habanero syrup, crispy sage, farmer’s cheese 18
• Leek & Potato Soup; smoked fingerling potatoes, fried leeks 16
• Roasted Oysters; charred scallion butter, spicy peanut sauce, serrano 24
• Winter Salad; kale & arugula, pomegranate, chestnut miso, smoked apple 18
• Cornbread Dressing; potlikker, smoked collards, scallops 32
• Savannah Red Rice; butterkin squash, carolina gold, san marzano tomato 20

MAINS

• Smoked Chicken; smoked bootleg farm chicken, wakefield cabbage, pickled pepper 40
• Dayboat Catch; leek butter middlins, smoked pickled oysters, red grouper 45
• Lamb Roti; smoky pepper sauce, fingerling potato, chow chow tzatziki 52
• Grilled Quail; manchester farms quail, farro verde, red wine glaze 48
• Whole Grilled Fish; caper salsa verde, charred citrus, mashed potato 70
• Smoked Sweet Potato; muhammara, salsa macha, king blue oyster mushrooms 35

SHARE

• Cornbread; sugar rush butter 12
• Parker House Rolls; butter, maldon 12
• Stewed Field Peas; charred onion peddle, san marzano tomato  12
• Mashed Potatoes; butter, thyme, garlic 12