Dinner
- SKILLET CORNBREAD - 15
- caramelized buttermilk, pecan, kohlrabi
- FENNEL AND RADISH SALAD - 16
- CKC chevre, citrus, chicories
- CAROLINA GOLD RICE HUSH PUPPIES - 15
- Hamery country ham, charred garlic chive, onion dip
- RANGER CATTLE BEEF TARTARE* - 19
- smoked carrot, beef fat, arugula
- TEXAS ROYAL RED SHRIMP AND FARRO - 19
- Tabasco, romanesco, butter cracker
- BOILED PEANUTS - 15
- buttermilk, burnt benne, honey mustard
- SMOKED CABBAGE - 16
- Alabama BBQ, chow chow, benne
- MUSHROOMS & CHINA BLACK RICE - 17
- fresh cheese, kale, smoked pepper
- “HOPPIN’ JOHN” - 30
- Sea Island red peas, smoky likker, soft-boiled egg
- DAY BOAT FISH - 42
- Calico rice, chowder, collard greens
- DEWBERRY HILLS FARM CHICKEN - 35
- sweet potato, popcorn, rainbow chard
- BONE-IN PORK CHOP - 45
- Benton’s bacon, stone cut oats, dandelion, apple
- PEELER RANCH 16OZ WAGYU STRIP - 120
- Southern sideboard for two
- SPICED CUSTARD - 14
- apple, thyme shortbread
- POUND CAKE- 14
- tangerine sorbet, vanilla bean chantilly
- 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