Entrées
spinach anD heRb pappaRDelle pasta
Duck Confit, Wild Mushrooms, Field Peas, Mustard Sauce
18
seaReD sunbuRst tRout
Tasting of Sunchokes: Vanilla Sunchoke Purée, Warm Sunchoke Salad,
Crispy Sunchoke Chips and Truffle Vinaigrette
25
saGe RoasteD caRolina pheasant
Bacon and Apple Cornbread Stuffing, Roasted Butternut Squash,
Local Apples, Glazed French Horn and Apple Froth
25
slow RenDeReD Duck bReast
Roasted Baby Beets and Greens, Herbed Goat Cheese Gnocchi,
Blackberry Jus
31
cast iRon seaReD poRk chop
“Hoppin’ John” Toasted Carolina Gold Rice, Sea Island Red Peas,
Braised Garden Greens, Roasted Sweet Onion Puree, Country Ham, Red-Eye Gravy
27
meatloaF with GRavy
Yukon Mashed Potatoes, Broccoli and Glazed Heirloom Carrots
16
RoasteD venison loin
Purple Sweet Potato Purée, Toasted Barley, Mustard-Braised Brussels Sprouts,
Juniper Chestnut Honey Jus
32
Duo oF painteD hills beeF tenDeRloin, wilD mushRoom anD shoRt Rib Ravioli
Braised Jolley Farm’s Greens and Roasted Baby Root Vegetables,
Black Truffle Périgueux Sauce
38
seaReD Rib eye
Caramelized Vidalia Onions, Baby Shiitakes, Fingerling Potatoes, Marsala Ragout
31
Grill
Rib eye
25
poRk chop
21
8oz painteD hills FaRmbuRGeR
Served with Hand Cut Chips
14
Sauté
sunbuRst tRout
20
6oz Filet beeF tenDeRloin
30
maRket Fish
Market Price
Southern Sides
Farm vegetables 5
truffled Macaroni 5
Barker’s Creek Grits 5
Roasted Fingerlings 5
Creamed Garden Greens 5
Johannes Klapdohr, Executive Chef
|
Chris Huerta, Chef De Cuisine
you may choose from the following sauces to accompany your grill or sauté entrée:
Red Wine truffle Jus, Mushroom and Marsala Jus, Champagne Blanc de Blanc or Warm apple and Bacon Vinaigrette.
