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; turnip, readees bees honey, green apple, parsley 26
• Spring Onion Dip; breakfast radish, caviar, chives 20
• Hoe Cakes & Caviar; chives, buttermilk crema 20
• Country Ham; smoked olives, pickled peppers, fried saltines 16
• Winter Salad; artisan mix, pomegranate, tahini, pumpkin seed dressing 18

MIDDLES

• Savannah Red Rice; squash, carolina gold, san marzano tomato 20
• Clams On Toast; sourdough, butter bean puree, bagna cauda 16
• Wagyu; green tomato jam, fried capers, za’atar 26
• Roasted Oysters; charred scallion butter, spicy peanut sauce, serrano 24
• Cornbread Dressing; potlikker, smoked collards, scallops 32
• Fried Squash; habanero syrup, crispy sage, farmer’s cheese 18

MAINS

• Smoked Chicken; smoked bootleg farm chicken, wakefield cabbage, pickled pepper 40
• Dayboat Catch; curry fume blanc, squash, little neck clams, turnips 45
• Smoked Sweet Potato; muhammara, salsa macha, king blue oyster mushrooms 35
• Lamb Roti; smoky pepper sauce, fingerling potato, tzatziki 52
• Whole Grilled Fish; salsa verde, charred citrus MKT
• 28 Day Dry Aged Ribeye; maitre d’ butter MKT

SHARE

• Cornbread; pickled habanero butter 12
• Parker House Rolls; butter, maldon 12
• Rice & Peas; sea island red peas, brown rice  12
• Mashed Potatoes; heavy cream, thyme, black pepper 12