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
• Crudo; hawaiian red turmeric, green apple 26
• Beef Tartare; green tomato jam, fried capers, za’atar cracker 18
• Hoe Cakes & Caviar; chives, buttermilk crema 20
• Smoked Fish Arancini; tonnato, trout roe, mimosa egg 16
• Beets & Mole; fried peanut, serrano, tamarind 14

MIDDLES

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

MAINS

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

SHARE

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