Appetizers

 
She-Crab Bisque 8/13-
a "creolized" carolina classic
 
Tan-Douille Boudin 11-
 panko fried house made andouille and boudin with kimchi and TABASCO sharp cheddar cheese sauce
 
Bowl of Smoked Quail Gumbo 13-
with green anise sausage and popcorn rice
 
BBQ Shrimp Pie 14-
handmade pie shell filled with smashed sweet potato topped with new orleans style BBQ shrimp
 
Seared Sea Scallop 12-
bacon wrapped, stone ground grits, tomato ginger compote
 
Ponce de Lapin 9-
rabbit belly stuffed with rabbit tenderloin and a medley of dirty grains over rusty sauce piquant

Salads

House Salad 8-
mixed greens, grape tomatoes, fried vidalia onions, green onion buttermilk dressing
 
Warm Goat Cheese Salad 12-
chevre topped with warm olive oil marinated sun-dried tomatoes, capers, roasted garlic, and olives with homemade wheat bread
 
Grilled Shrimp Salad 14-
avocado, cucumber, crusted pistachio, honey vinaigrette
 
“Chill Beets” Salad 13-
sous vide purple and gold beets, gorgonzola, candied pecans, oranges, extra virgin olive oil

Entrees

Steak Vert 36-
black angus beef tenderloin, green herbs and garlic citrus sauce, sautéed vegetables, roasted duck fat potatoes with caramelized onions
 
Traiteur Fish 29-
seared fresh filet of gulf fish, jumbo crab cake,  preserved lemon chili aoli and house vegetables
 
Slow Roasted Duck 29-
 crimini mushrooms, roasted red peppers, and orange-sherry sauce over shoestring potatoes
 
Paneed Rabbit 26-
breaded and pan fried rabbit leg, capacollo, burrata,­
red gravy, garlic herb pasta
 
Veal Chop 44-
bone in seared veal chop with oyster mushrooms and brie sauce, smashed potatoes and house vegetables
 
Double Cut Mojo Marinated Pork Rib Chop 26­­­-
jack cheese stuffed pepper, root beer glazed apples, smashed potatoes and house vegetables

Desserts

​Peppermint Patti 11-

Crème Brûlée 10-
 
Apple Upside-Down Bread Pudding 10-
 
Chocolate Pecan Pie 11-
 
Lemon Chess Pie 11-
 
Homemade Ice Cream 10-
 
a la mode 3-

*menu and pricing subject to change

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