All posts by mcewens

Course 1-Chef Eric Tait
Oysters & Caviar

Course 2-Chef Nicolas Swogger
Tasso-Cured ‘Home Place Pastures’ Pig Ears & Tails Confit,
Red Eye Glaze, Frikiki

Course 3-Chef Nicolas Swogger

Pan-Roasted Baby Carrots, Pecan Dukka, Preserved Lemon,

 Carrot Top Pistou

Course 4-Chef Eric Tait

Tomato Braised Home Place Pastures Osso Bucco,

‘Delta Grind’ Smoked Gouda Grits

Course 5-Chef Nicolas Swogger

Roasted Duck Pot Pie, Neck Bone Gravy,

 ‘Bluff City Fungi’ Wild Mushrooms, Buttermilk Biscuits

Course 6-Chef Rachael Landers
Eggnog Gingersnap Icebox Cake

House Cocktail- “Champ’s 25”
Copper & Kings Brandy, Gran Marnier,

Bouvet Brut, Apple Bitters

- Fried Okra

- Green Beans Amandine

- Creamed Spinach

- Bacon-Potato Chowder

Farmer’s Plate 

- Creamy Mushroom Soup

- Stewed Leeks

- Onion Rings

- Sautéed Kale

New Hours:

Lunch: Wednesday, Thursday and Friday- 11:00am-2:00 pm

Dinner: Wednesday, Thursday, Friday and Saturday-5:00pm-9:00pm

Curbside Pickup also available

Grilled Red Grouper with Creamy California Brown Rice and Peanut-Collard Green Slaw

Farmer’s Plate

-Tomato & Pork Gumbo

-Sauteed Rainbow Chard

-Fried Leeks

-Roasted Peanut & Collard Slaw

Smoked Salmon BLT

-Ciabatta, Bacon, Lettuce, Tomato, Lemon Caper Aioli. Served with your choice of side.