lunch brunch dinner

Lunch Menu - 3 Course Lunch -$21 per person

FIRST COURSE

Boiled Peanuts

Parmigiano Reggiano and roasted garlic broth

Citrus Olives

a refreshing citrusy & briny combination

1/2 Harvest Bowl

Fresh greens, pickled red onions, smoked wild mushrooms, roasted butternut squash, green apple, blue cheese crumbles, brown butter biscuit croutons, fig & pecan vinaigrette

1/2 Caeser Salad

Black kale, romaine, and roasted brussels sprouts tossed with vegetarian Caeser dressing and New South spent grain croutons, topped with Parmigiano Reggiano

Popcorn

Geechie Boy indigo & yellow popcorn tossed with truffle salt, fresh herbs & Parmigiano Reggiano

1/2 Santorini Salad

Fresh greens, cucumber, blistered grape tomatoes, red bells, red onion, julienne carrot, feta, pepperoncini, warm citrus olives and Mediterranean vinaigrette

SECOND COURSE

Avocado Toast

Fresh baked and toasted spent grain bread, vegan avocado mousse, benne seeds, grape tomato, feta, & blistered corn & 2 eggs

Hash & Eggs

Smoked pork, red chili chicken, or roasted veggies griddled with sweet potato hash & caramelized onion, 2 eggs, hollandaise sauce & grits

Chicken and Waffle

Nuggets or livers, New South wheat waffles, crystal honey butter & maple syrup

Huevos Rancheros

Baked black beans, cheddar cheese, fresh pico, red chili sauce, avocado mousse, tortilla crisps & 2 eggs

Chipotle Chicken Wrap

Red Chile braised chicken, sharp cheddar, chipotle aioli, lettuce, tomato, onion straws in a spinach tortilla. Served with fresh chips

BBQ Sandwich

Smoked pork on New South spent grain topped potato bun with slaw, sweet tang BBQ sauce, and crispy friend picked jalapenos. Served with fresh chips

DESSERTS

Skillet Cobbler

Crumble-topped sautéed fresh fruit served with vanilla gelato

Carrot Coconut Cake

Carrot and hummingbird cake recipes blended into one with cream chees frosting and toasted coconut

Additional Information

No substitutions or split plates

Brunch Menu - 3 Course Brunch -$21 per person

FIRST COURSE

Boiled Peanuts

Parmigiano Reggiano and roasted garlic broth

Citrus Olives

a refreshing citrusy & briny combination

Popcorn

Geechie Boy indigo & yellow popcorn tossed with truffle salt, fresh herbs & Parmigiano Reggiano

1/2 Harvest Bowl

Fresh greens, pickled red onions, smoked wild mushrooms, roasted butternut squash, green apple, blue cheese crumbles, brown butter biscuit croutons, fig & pecan vinaigrette

1/2 Caeser Salad

Black kale, romaine, and roasted brussels sprouts tossed with vegetarian Caeser dressing and New South spent grain croutons, topped with Parmigiano Reggiano

1/2 Santorini

Fresh greens, cucumber, blistered grape tomatoes, red bells, red onion, julienne carrot, feta, pepperoncini, warm citrus olives and Mediterranean vinaigrette

SECOND COURSE

Avocado Toast

Fresh baked and toasted spent grain bread, vegan avocado mousse, benne seeds, grape tomato, blistered corn and two eggs

Chicken and Waffle

Nuggets or livers, New South wheat waffle, crystal honey butter & maple syrup

Hash and Eggs

Smoked pork, red chili chicken, or roasted veggies griddled with sweet potato hash & caramelized onion, 2 eggs, hollandaise sauce & grits

Huevos Rancheros

Baked black beans, cheddar cheese, fresh pico, red chili sauce, avocado mousse, tortilla crisps & 2 eggs

BBQ Sandwich

Smoked pork on New South spent grain topped potato bun with slaw, sweet tang BBQ sauce, and crispy friend picked jalapenos. Served with fresh chips

Chipotle Chicken Wrap

Red Chile braised chicken, sharp cheddar, chipotle aioli, lettuce, tomato, onion straws in a spinach tortilla. Served with fresh chips

DESSERTS

Skillet Cobbler

Crumble-topped sautéed fresh fruit served with vanilla gelato

Carrot Coconut Cake

Carrot and hummingbird cake recipes blended into one with cream chees frosting and toasted coconut

Additional Information

No substitutions or split plates

Dinner Menu - 4 Courses for $40 per person

FIRST COURSE

Dank Nugs

Choice of breast nuggets and/or livers. Brined in Claussen pickle juice & New South Ale, flash fried & served with choice of Peri Peri hot sauce, Dirty Myrtle honey mustard, sweet tang BBQ, or Ranch

Mac and Cheese

Rio Bertolini Ricotta cavatelli tossed with cheddar and gruyere mornay and topped with Parmigiano Reggiano and crispy cheese crumble

Fresh Pork Rinds

Flash friend and seasoned with BBQ dust and served with pimiento beer cheese

SECOND COURSE

1/2 Caeser Salad

Black kale, romaine, and roasted brussels sprouts tossed with vegetarian Caesar dressing and New South spent grain croutons, topped with Parmigiano Reggiano

1/2 Harvest Salad

Fresh greens, pickled red onions, smoked wild mushrooms, roasted butternut squash, green apple, blue cheese, crumbles, brown butter biscuit croutons, fig & pecan vinaigrette

1/2 Santorini Salad

Fresh greens, English cucumber, blistered grape tomatoes, red bells, red onion, julienned carrot, feta, pepperoncini, warm citrus olives, and a Mediterranean vinaigrette

THIRD COURSE

Cute Loaf

Smoked veal, lamb and pork loaf, grilled & glazed with peach steak sauce and served with Cali mash, braised Lacinato kale and onion straws

Local Fried Rice

Grilled chicken, seared shrimp or marinated & flash fried tofu served over vegan fried rice, with grilled asparagus and ooh mama vinaigrette

Local Shrimp or Oyster Basket

Flash fried and served with boardwalk fries, cole slaw and bloody mary cocktail sauce or remoulade sauce

Pork Chop

16 oz Allegiance rib chop, brined in Ship's Wheel hard cider & grilled to order with creamed Lacinato kale, sweet potato mash, & green apple pico

DESSERTS

Skillet Cobbler

Crumbler - Topped sautéed fresh fruit with vanilla gelato

Carrot Coconut Cake

Carrot and hummingbird cake recipes blended into one with cream cheese frosting & toasted coconut

Additional Information

No substitutions or split plates

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