Dinner


Served Monday-Thursday 5-10 p.m. • Friday-Saturday 5 p.m.-11 p.m. • Sunday 5-9 p.m.

Comfort & Classics

Nichol’s Farm butter head classic wedge green goddess dressing, cheese curds, cherry tomato, crisp bacon 6 | add 4oz hanger steak 14 or 3 jumbo grilled
prawns 18


spring Laughing Bird shrimp and crawfish cocktail house clamato, market veggies, fresh tortilla chips 12


creamy lobster and Anson Mills grits ham, bacon, poblano, wild mushroom cream, crispy fried onion 14


7 heirloom grain “risotto” poached genesis farm egg, truffle and pickled mushroom 8


Smoking Goose and Great American Cheese Collection market board homemade jams and mustards, pickled vegetables, herb texas toast 22


vadouvan curry grilled prawns squash blossom, wild rice pilaf, spicy newburg sauce, peeled tomato, fava 18


Spicemode masala tandoori grilled chicken thigh sandwich meyer lemon yogurt, pickled cauliflower, arugula, herb toasted Upper Crust butter bun 14


SIP steak burger 2 year cheddar, smoked Gunthorp Farms bacon, charred onion, sauce gribiche, pickled vegetables, herb toasted Upper Crust butter bun 15 | add Genesis Growers egg 1


tempura soft shell crab shore dinner with 2 jumbo grilled prawns grilled Smoking Goose andouille, roasted tomato, butterball potato, smoked paprika aioli, grilled baguette 24


grilled chimichurri-marinated hanger steak grilled spring onions, green garlic mashed potato 25


1/2 roasted Gunthorp Farms chicken and dumplings baby squash, grilled Nichol’s Farm broccoli 22


Seasonal Explorations

pimento cheese benne seed wafers, radish, housemade chicharon 7


dandelion green salad green meat radish, green almonds, pickled green strawberries, rioja-currant vinaigrette 6


chickpea and beet fries fennel and green garlic dust, golden beet puree, currant agrodolce 8


vegan Oregon hazelnut chorizo tacos fresh masa, guacamole, wild arugula, pepitas 9


veggie samosas smoked potato, peas, cilantro mint chutney, pickled cauliflower 7


fried green tomatoes popcorn puree, charred tomatillo vinaigrette, mizuna, radish 7


study of summer vegetables fava beans, baby squash, English pea puree, cauliflower cream, ricotta gnocchi, house-grown mint, fried kale 14


cast iron skillet walleye crispy mushrooms, Mississippi caviar crème fraiche, Genesis Growers beets, gastrique 22


12 oz grilled bone-in pork chop Carolina gold rice grits, hen of the woods, bacon dashi, house garden cress, 63 degree egg 29


sides & snacks

mini cast iron skillet mac n’ cheese thyme, biscuit crumbs 2/4

green garlic- spinach pommes puree 4

roasted genesis growers red beets Cottonwood goat bouchon, coriander-sesame brittle 6

vadouvan roasted heirloom cauliflower tarragon butter, cauliflower puree, black vinegar 5


Heritage Family Style-Sunday Supper $25

Starting August 9, 5-9 p.m.
Choose One Entrée type per person- but feel free to share anyway you like!

Fennel and Orange Olives
Deviled Eggs with Candied Bacon

Buttermilk and Cornmeal-Fried Gunthorp Farms Chicken Pickled Summer Vegetables
or
Grilled Bone in Short Rib Vinegar-Black Pepper Glaze, Onion Rings
or
Tempura Soft Shell Crab Shore Dinner Roasted Tomato, Butterball Potato, Smoked Paprika Aioli, Grilled Baguette

Poached Heirloom Potato Salad with Crisp Veggies, Mustard and Bacon Dressing
Our Signature Mac and Cheese
Genesis Farms Heirloom Beets


Reserve Now