Goat cheese, house-made candied nuts, and citrus vinaigrette
Pimento cheese, buttermilk-herb dressing, and pickled onions
Cast-iron seared romaine, cornbread crumble, and roasted garlic dressing
Rich and creamy bisque with lump crab, sherry, and Southern spices
Daily inspiration from the kitchen, featuring seasonal ingredients
Shaved tenderloin, truffle aioli, arugula, parmesan, and toasted baguette
PEI mussels in a smoked tomato cream and white wine broth with garlic and herbs, accompanied by crostini and topped with fried shallots
Flash-fried Brussels sprouts tossed with sweet heat and a crisp texture
Jumbo lump crab, charred lemon, and herb garnish
Chargrilled beef tenderloin with pimento cheese mashed potatoes, bourbon-peppercorn demi, crispy shallots, and chef’s vegetables
Finished with bourbon glaze and served with chef’s vegetables
Gulf shrimp in tomato‒coconut Creole sauce over stone-ground grits
Seasonal vegetables folded into a creamy risotto base
Pimento mash, chef’s vegetables, and crispy shallots
Butternut squash waffle, red wine‒cherry demi-glaze, and chef’s vegetables
Bourbon banana custard, torched sugar crust
Spiced pecan sugar, bourbon caramel, and whipped cream
Rotating feature
