SAMPLE MENU (Menu Changes Daily)

WINTER SALAD ~ 18

artisanal lettuce ~ apples ~ pecans ~ Thomasville tomme

FRENCH ONION SOUP ~ 18

havarti ~ gruyère ~ parmesan

ICEBERG WEDGE ~ 18

Asher blue ~ BGE smoked bacon ~ fried onions

CARIBBEAN JERK QUAIL ~ 21

gooseberry ~ plantain ~ mojo jus ~ cilantro

BUTTERNUT SQUASH BOLOGNESE ~ 25

rigatoni ~ broccoli rabe ~ “parm-cotta”

LAARB DUCK (Traditional Thai) ~ 25

toasted peanuts ~ prik nam plah ~ sticky rice ~ cabbage

CRESTE DI GALLO FUNGHI ~ 28

smoked local mushrooms ~ rutabaga ~ green hill

CHICKEN KATSU ~ 28

jah joy sweet chili ~ pickled daikon ~ slaw

GULF SHRIMP TOM YUM ~ 30

butternut squash ~ bok choy ~ turnip ~ thai basil

BLACKENED VERLASSO SALMON ~ 32

salsa verde ~ black bean ~ crema ~ yucca

CAROLINA FLUKE ~ 29

sauce meuniere ~ blood orange ~ brussels sprouts 

CHAMBLEE LOBSTER ROLL ~ 36

fines herbes ~ lemon ~ lobster butter ~ mayonnaise

CHATEL WAGYU COULOTTE STEAK ~ 38

“chimi-naise” ~ malbec reduction ~ baby spinach