Due to a busy weekend we will not be taking to-go orders tonight.

soup
Creamy Chicken, Leek & Wild Mushroom
truffle crostini, herb gremolata 5 / 7.5

starters
Roasted Gulf Oysters On The Half Shell
six of ‘em, low country butter, crushed saltines,
classic cocktail sauce 14
Skillet Baked Escargot Gratin
gruyere mornay, caramelized brussels sprouts,
grain mustard, duck fat breadcrumbs 14

entrees
Bronzed N.C. Rainbow Trout
shrimp-caper relish, lemon-dill beurre blanc,
creamy yellow grits, sautéed green beans 25
Tandoori Grilled Atlantic Swordfish
cranberry-hazelnut chutney, saffron raita, jasmine rice,
vegetable curry, butternut squash, cauliflower, broccolini 26
12 Hour Braised Beef Short Ribs
sweet onion-garlic confit, red wine jus, scarlet mustard frills,
roasted sweet potatoes, caramelized brussels sprouts 27
Blackened 14 oz. CAB Ribeye
tabasco-green onion hollandaise, blistered shishito peppers,
buttermilk mashed potatoes, ham hock stewed collard greens 33

vegetarian entree of the day
Vegetable Curry
cranberry-hazelnut chutney, saffron raita, jasmine rice,
butternut squash, cauliflower, broccolini 17