Dinner
Subject to change due to seasonality and market availibility.
Skillet Cornbread - 16
Sharpshooter cheddar, tomato, conserva onion
Crab & Sunflower Salad - 17
tomato aspic, cucumber, sorrel
Carolina Gold Rice Hush Puppies - 16
country ham, onion dip, aigre doux
Ranger Cattle Beef Tartare - 19
sweet pepper, beef fat mayo, salt & pepper potato chips
Gulf White Shrimp & Jefferson Red Rice - 19
Tabasco, shishito, butter cracker
Boiled Peanuts - 15
winter squash, buttermilk, molasses
Smoked Eggplant - 16
Alabama BBQ, chow chow, benne
Field Peas & Peppers - 15
fresh cheese, basil, pecan
“Hoppin’ John” - 30
Sea Island red peas, smoky likker, soft-boiled egg
Day Boat Fish - 43
Prairie Ronde rice, green tomato, squash
Dewberry Hills Farm Chicken - 35
succotash, tomato butter, chicken jus
Sorghum Brined Pork Chop - 45
Charleston brown rice, apple, dandelion
Peeler Ranch 16oz Wagyu Strip - 120
Southern sideboard
Sweet Milk Custard - 14
Aperol spritz, pear, chantilly
Angel Food Cake -14
Vanilla ice cream, pecan, persimmon
Benne Oil Cake - 14
black cherry ice cream, Olamaie magic shell
"Conversations about food have offered paths to grasp bigger truths about race and identity, gender and ethnicity, subjugation and creativity. Today, Southern food serves as an American lingua franca.”
- John T. Edge