Menu

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—  dinner—

Modern dishes that capture the flavors of the season
 

 

Garden

—  Caesar—
hand-torn romaine, creamy caesar dressing, parm-rustic croutons, crispy capers

—  Warm Goat Cheese Salad  —
spring greens, arugula, heirloom tomato, green beans, artichoke, pecans, black garlic vinaigrette

—  Roasted Tomato Bisque  —
truffle oil, chive, mini grilled cheese

—  The Wedge  —
romaine, roasted tomato vinaigrette, goat cheese buttermilk ranch, crispy bacon, green onions, pepitas

—  Blistered Shishito Peppers  —
smoked sea salt, buttermilk ranch

Starters

—  Pimiento Cheese Fritters  —
bourbon peach glaze

—  Fried Oysters —
crystal-caper aioli, datil pepper cocktail sauce, champagne mignonette

—  Crab Cakes  —
roasted corn succotash, pickled green tomato, crystal-caper aioli

—  Smoked Duck Breast  —
ginger apple compote, black garlic greens, scallion oil, candied almonds

—  Bradley’s Country Sausage  —
figs, pecans, duck fat coca cola jus

—  Cheese Board  —
four cheeses, jar of pickles, candied pecans, grapes, mustard & jam

 

 

Mains

—  Cast Iron Seared Filet Mignon —
asparagus, whipped potatoes, port wine demi glaze

—  Snapper St. Charles —
whipped potatoes, crab meat, pecans, lemon butter, sweet potato ribbons

—  Herb Crusted Salmon—
crispy fingerling potatoes, garlic spinach, smoky tomato broth, lemon butter

—  Green Hill Chicken  —
sautéed chicken, Sweet Grass Dairy Green Hill cheese, green beans, whipped potatoes, creole mustard cream

—  Summer Vegetable Pot Pie  —
corn, squash, asparagus, tomatoes, field peas, shiitake, scallion, roasted shallot tomato velouté, puff pastry, little lucilla salad

—  Pasta Bolognese —
cavatappi, roasted tomatoes, buratta mozzarella, basil

—  Shrimp & Grits —
cheesy herby Bradley’s grits, roasted corn, bell pepper gravy w/ Bradley’s country sausage, crispy gulf shrimp

—  Mom’s Vinegar Chicken —
sautéed chicken, shiitake mushrooms, grape tomatoes, whipped potatoes, bacon braised collard greens

—  Pasta Valentia —
cavatappi, bacon, fig, 'nduja, aji dulce peppers, collards, parm

—  Andouille Stuffed Chicken —
bacon braised collards, mashed potatoes, creole hollandaise

—  Bradley’s Smoked Pork Chop —
green beans, coarse ground grits, green tomato jam pan sauce (limited availability)

Executive Chef Joseph Richardson

* all menus are samples and are subject to change according to seasonality and availability *

 


—  Dessert  —

Handmade, exclusively in-house

—  Salted Butterscotch Pots de Creme  —
pecan shortbread, whipped cream

—  Key Lime Creme Brûlée  —
shortbread, berries, chantilly cream

—  White Chocolate Pumpkin Bread Pudding—
warm caramel sauce, pumpkin spice whipped cream

—  Warm Gingerbread—
buttermilk creme anglais, lemon mousse

—  Brown Sugar Pound Cake  —
bourbon buttermilk glaze, whipped cream

— Stuffed Brownie  —
salted caramel sauce, black pepper ginger whipped cream

—  Sticky Toffee Pudding  —
buttermilk creme anglais

—  Hummingbird Cake  —