Appetizers
Buttermilk Fried Oysters
Spicy Mustard Plum Sauce, Mignonette
14
Duck Rillettes
Black Mission Fig Jam,
Arugula, Goat Cheese, Toasted Pecans
12
Chef’s Choice Pickles and Cheeses
House-Made Pickled Vegetables
and Assorted Cheeses
13
Buffalo Fried Quail
Pickled Celery,
Sequatchie Cove Bellamy Bleu Cheese
13
Smoked Pork Belly Stir-Fry
Sesame White Rice, Sweet Peas, Onions, Carrots
12
Soup/Salads
Duck Gumbo
Confit Duck Meat, Andouille Sausage, Rice
Cup 6 Bowl 8
Wedge of Iceberg Lettuce
Applewood Smoked Bacon, Oven Roasted Tomatoes, Toasted Pecan Bleu Cheese Dressing,
Brioche Croutons, Shaved Red Onions
9
Caesar
Crisp Romaine, White Anchovies
Caesar Dressing, Parmesan Crisps,
Cracked Pepper, Quail Egg
10
Smoked Beef Tenderloin Salad
Garlic-Horseradish Vinaigrette, Soy Pickled Mushroom, Roasted Red Bell Pepper,
Spinach, Shaved Parmesan
15
Roasted Cauliflower
Arugula Pesto, Shaved Parmesan, Cracked Pepper
12
Entrees
Grilled Wild Salmon
Goat Cheese Fingerling Potatoes, Wilted Kale, Fig Vinegar
27
Lamb Bolognese
Braised Lamb Neck, Pappardelle Pasta,
Grana Padano, Grilled Gambino Bread
28
Blackened ‘Simmons Farm’ Catfish
Hoppin’ John, Roasted Tomato and Tasso Aioli
24
Beef Tenderloin Filet
Lyonnaise Potatoes,
Grilled Asparagus
32
Bleu Cheese Butter 3
Pan-Roasted Chicken
‘Springer Mountain Farms’ Chicken Breast, Grilled Baby Carrots, Turnip and Potato Puree, Brandy Beurre Monté
26
Grilled Grouper
Stone-Ground ‘Delta Grind’ Cheese Grits,
Wild Mushroom Oyster Stew
29
Grilled Lamb Chops
Rosemary-Cauliflower Puree, Crispy Brussels Sprouts, Mint Chimichurri
34
Lemon-Garlic Shrimp
Roasted Butternut Squash Risotto, Tasso
20
Pan Seared Sea Bass
Orange-Soy Glaze, Miso Broth, Shiitake Mushroom Risotto, Sautéed Spinach
33
Braised Short Ribs
‘44 Farms’ Short Ribs, Glazed Carrots and Purple Sweet Potatoes, Braising Gravy
26
Cassoulet
Duck Leg Confit, Great Northern
White Beans, Andouille Sausage
26
