Roasted Gulf Fish

over butternut squash puree, with wild mushrooms, housemade bacon, grilled field onions, and aged cider vinegar

24.00

Lamb Cookout

grilled lamb t-bone chop with fig habanero bbq sauce, beet slaw, pulled lamb shoulder, and a buttermilk biscuit

25.00

Orange Glazed Duck Breast

with sweet potato and boiled peanut hash

25.00

Grilled Pork Tenderloin

with creole mustard spaetzle, wilted baby turnip greens, and apple butter

23.00

New menu items this weekend:

Chilled Crab Salad

with preserved creole tomatoes, calamata olives, lemon zest, and tonnato sauce, finished with tomato coulis

11.00

Gulf Fish en Papillote

with local squashes, pea tendrils, smoked bacon, roasted red peppers, and gulf shrimp

25.00