Our Menu

Theo Brothers bread, herbed parmesan oil

truffle soy vinaigrette, balsamic pearls, horseradish aioli, crostinis, cured egg yolk

yuzu ponzu, sansyo powder, tobiko, cucumber

curated selection of two cured meats and two cheeses paired with pickled vegetables, nuts and grilled bread

southern cornmeal breaded, lemon aioli, barrel aged hot sauce

zesty, ahi tuna, sesame seeds, cucumber, avocado, jicama slaw, ginger soy sauce, wontons

beef tenderloin, cornichon, frisee salad, pickled shallot, fried egg, horseradish aioli

grits, red eye gravy, smoked salt

wet aged 35 days

creek stone farms, wet aged

black opal aussie, wagyu

creek stone farms, bone in strip

chatel farms, prime

baby kale, tahini dressing, manchego snow, pork crouton crumble

apple, frisee, raisins, watermelon radish, candied pecans, blue cheese crumbles, white balsamic vinaigrette

roasted beets and butternut squash, citrus vinaigrette, orange supreme, trail mix, arugula, goat cheese

Anson Mill grits, collard greens, red wine demi, fresh herbs

chermola marinated, fire roasted veggies, couscous, minted yogurt

pan seared airline chicken, sage jus, fingerlings and carrots

dry aged, Anson Mills grits, apple chutney

artisan pasta, shrimp, scallops, citrus cream sauce

herb panko crusted, Anson Mills grits, collards, sherry reduction

pan seared leguna blanco salmon, couscous, chimichurri

apple sage bechamel, local mushrooms, butternut squash, pepitas

8 oz dry aged beef patty, red wine jam, melted balsamic onions, raclette, frisee, truffle soy vinaigrette