Starters

Baby Calamari

Crisp cornmeal and benne seed crusted baby calamari with pepperoncini, marinated tomato, aged parmesan and lemon-garlic aioli } 9

Frog Legs

“Buffalo: style Louisiana farm-raised frog’s legs with housemade cayenne pepper sauce, pickled celery and gorgonzola } 10

Lamb Chop Lollipops

Lightly blackened new zealand baby lamb chop “lollipops” with maldon salt, grilled orange and honey-jalapeño gastrique * } 15

Oregon State Foie Gras

Skillet seared Oregon State Foie Gras with granny smith apple “hand pie”, maple-calvados syrup and butter pecan “crumble” } 19

Iron Skillet Mussels

“Screaming hot” Iron Skillet Mussels from p.e.i.with toulouse sausage, toasted shallot and two hearted ale served with challah toast * } 12

Shanghai Red Roast Pork Belly

“Shanghai Red Roast” Pork Belly from Eden Farms served on housemade chinese steam buns with cucumber-daikon slaw, hoisin and sriracha } 12

Fried Green Tomatoes

Cornflake crusted Fried Green Tomatoes with pimiento cheese, ancho chili emulsion and flatbread } 9

Salads

“Retro” Caesar Salad

“Retro” Caesar Salad with crisp romaine, aged parmesan, anchovy and garlic-herb croutons tossed in classic caesar dressing } 7

Lettuce Wedge

Crisp Iceberg Wedge with roasted roma tomatoes, applewood smoked bacon, shaved bermuda onion and scallion finished with creamy gorgonzola dressing } 8

Belgian Endive Salad

Belgian Endive Salad with pancetta, shaved chestnut, torn breadcrumbs and chevré cheese in honey-brown butter vinaigrette } 9

Stuffed Plums

Baked Plums stuffed with brie cheese with arugula, prosciutto, toasted pumpkin seeds and pomegranate molasses } 9

Entrées

Springer Mountain Chicken Under Brick

Half organic Free Range Chicken “under brick” from Springer Mountain with yukon gold hash, brussels sprouts and caramelized onion jus } 25

Verlasso Salmon

Maple glazed Verlasso Salmon with apple barley, braised baby mustard greens and smokey bacon dijonnaise * } 27

Filet Mignon

Applewood bacon wrapped Black Angus Filet Mignon with wild mushroom bread pudding, asparagus, fried Vidalia onion and port wine reduction * } 33

Blue Crab and Lobster Cakes

Jumbo lump Blue Crab and Maine cold water Lobster Cakes with autumn succotash, ancho chili and pumpkinseed pesto butter } 30

Steak Au Poivre

House cut Black Angus Ribeye Delmonico “au poivre” with peppercorn crust, potato pureé, garlic spinach and brandied green peppercorn jus * } 30

Maine Diver Scallops

Seared hand-harvested Maine Diver Scallops with sweet potato pureé, buckwheat blinis, braised belgian endive and local huckleberry preserves } 30

Lamb Shank

Syrah braised Colorado Lamb Shank with black truffle späetzel, root vegetables, wild arugula and minus eight vinegar } 29

Shrimp Pasta

Jumbo sweet Shrimp and handmade tagliatelle with mixed olives, capers, sun dried tomatoes and pine nuts with aged feta cheese in white wine-garlic butter } 28

Eden Farm Chop

Fennel crusted center cut Pork Chop from Eden Farms with celery root risotto, english peas, fennel marmalade and natural jus * } 27

Carolina Black Grouper

Carolina Black Grouper slow roasted with p.e.i. mussel crumb, yukon gold mashed potatoes, orange butter and autumn greens tossed in fresh horseradish creme } 31