Lunch

GROWERS & PRODUCERS

YELLOW CORN BISQUE • 14

gulf shrimp, bacon, chopped croutons

LITTLE GEMS SALADS • 18

local baby lettuces, apple, candied pecan, brown butter honey dressing

CROQUE MADAME • 24

cornbread, berkshireham, mushrooms, friedegg, comte, frisee

BRAISED BEET SALAD, WARM GOAT CHEESE • 22

poached egg, grand marnier jelly and dressing

NICOISE SALAD, TUNA CONFIT, LEMON • 22

bibb lettuce, baguette, lemon thyme dressing

BEEF CARPACCIO • 28

diced veal demi, capers, pearl onions, castelvetrano olives, shaved parmesan, grissini, salad

BUTTERMILK BATTERED OYSTERS • 24

remoulade, pickled avocado

BUTCHERS & FISHERMEN

WHISKEY STEAM MUSSELS LEMON PRESERVE • 18

sweet potatoes, leeks, and tomato broth

CHICKEN BRASSERIE JOYCE FARM “RED LABEL” • 32

collard greens, bacon, pearl onions, button mushrooms, dijon sauce, yukon gold mashed potato

STEAK FRITES • 38

duck fat fried frites, bordelaise sauce, frisee

SALMON TOURNEDOS, TOMATO FONDUE TART • 38

puff pastry, sautéed zucchini, genoa pesto

FRIED CHICKEN SANDWICH • 20

joyce farm chicken thigh, apricot chevre, drunken mustard seeds, arugula

SIDES

HOT COLLARDS GRATIN

cornmeal bechamel, rock house farm curds, buttered croutons

YUKON GOLD POTATO PUFFS

farm eggs, flaked salt

FORAGED MUSHROOMS

baby onions, herb butter

SAUTÉED ASPARAGUS

georgia olive oil, shallot

MACARONI AND CHEESE

melted brie

STONE GROUND GRITS

salted butter, cheddar