FOR THE TABLE TO SHARE

(not included in prix fixe)


Freshly Baked Skillet of Cornbread
cream cheese honey butter 8


SOUTH BREAD BOARD
cornbread, Grandma Evans roll, strawberry basil loaf, cheddar biscuit, house spreads 10

FIRST COURSE


Fried Green Tomatoes
remoulade, pickled red cabbage


Grilled Caesar Salad
cornbread crostini, parmesan


Blue Crab Toast
avocado, capers, peppadew


Cajun Deviled Eggs
angry momma potato chips


Shrimp & Turkey Andouille Gumbo
Carolina white rice


Macaroni & Cheese Terrine
sweet tomato puree, tomato confiture

SECOND COURSE


Fried Chicken
haricot vert, garlic Yukon mashed potatoes, sage gravy


Roasted Maitake Mushrooms
sautéed collards, pickled shallots, sweet potato, purple yams


Smothered Catfish & Grits
Castle Valley Mill red butcher grits, shrimp Étouffée


Wood Grilled Lamb Belly
glazed carrots, Carolina rice


Shrimp & Grits
asparagus, grape tomatoes, lemon butter

DESSERT - an indulgent seasonal SOUTHern trio

COCKTAILS $12

(not included in prix fixe)


A Perfect Pear
Haku vodka, lychee simple syrup, pear


Smooth Jazz Feels
brown butter infused Maker’s Mark, bitters, bourbon cherries


The Butlers Pantry
bergamot syrup, honey, Maker’s Mark, lemon


Country Violet
Creme Yvette, Haku Vodka, hibiscus water, angostura bitters

MAKE RESERVATIONS

Thank you for joining us. Our Restaurant Week menu is $35.00 per guest, excluding cocktails and add-ons for the table.
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