soup
Low Country Plantation Stew
geechee cornbread, green onions 5 / 7.5

starters
Buttermilk Fried Calamari
Nueske bacon creamed corn, creole bbq glaze,
green tomato chow chow 12
“Chicago Style” Rabbit Bratwurst
housemade pickles, Lusty Monk mustard, heirloom tomato,
vidalia onion, celery salt, brioche bun 10

entrees
Almond Crusted N.C. Rainbow Trout
S C peach chutney, citrus-herb beurre blanc,
creamy yellow grits, sautéed green beans 22
Pan Seared N.C. Wild Striped Bass
salsa verde, summer vegetable ratatouille,
heirloom tomato tartine 24
“Mexican BBQ” Joyce Farms Half Chicken
chipotle-peach bbq glaze,
house chorizo-smashed potato “salad”,
grilled Mexican street corn 22

vegetarian entree of the day
Summer Vegetable Ratatouille
squash, zucchini, eggplant, tomatoes, vidalia onions,
bell peppers, heirloom tomato tartine 17