Appetizers
Oysters - 12
cold water, served by the half dozen
Caramelized Vidalia Onion Tart topped - 8
with local fromage blanc cheese
Black-Eyed Pea Hummus - 7.5
with home made sweet potato chips,
olives, and tomatoes
Flash Fried Gulf Oysters - 9
atop grilled baguette with sherry cream sauce
Kobe Beef Carpaccio - 9
with arugula tossed in a horseradish
vinaigrette and aged parmesan
Charleston-Style Jumbo Lump Crab Cake - 12.5
over roasted corn and sweet pepper succotash
Cornmeal Fried Calamari - 9
with sweet and sour apricot sauce and
wasabi crème fraiche
Pimento Cheese Deviled Eggs - 6
with pickled okra and spiced pecans
Salmon Tartare Flatbread - 10
avocado, grated egg, cumin, dill pickle relish & pepper evoo
Prince Edward Island Mussels - 11
in a charred vine-ripened tomato and herbed garlic broth
Southern Fried Okra - 7
with a spiced apple cider vinegar

Entrees
Georgia Coastal Shrimp and Grits -18
over stone ground corn grits with sautéed peppers and
onions in a spicy shrimp broth
"Butch's" Gemelli & Arugula Pesto Pasta - 16
pasta tossed with roasted corn & garlic herb roasted tomatoes (Add Grilled Shrimp - 5)
Grilled Coriander Crusted Atlantic Salmon - 24
Salad of frisee, Apples, Curry candied pistachios, chopped egg & a dilled lime crema
All Natural Lamb Chops - Grilled - 28
mashed potatoes, roasted asparagus & wild mushrooms with a red wine jus
North Atlantic Skate Wing - 20
pan-seared with lemon brown butter over stone ground grits and roasted asparagus spears
Tennessee Blue Catfish - Southern Fried - 17
green tomato, okra and spicy crawfish ragout with remoulade
Molasses-Rubbed Pork Tenderloin - 18
sweet potato soufflé topped with onion, apple and walnut relish
Georgia Mountain Trout - Almond Encrusted - 20
sautéed haricot verts, corn, tomatoes, fingerling and
baby red potatoes with a bacon vinaigrette
New England Cod - Pan Roasted - 26
local vegetables sauté, baby carrots, squash, pink eyed peas, vidalia onion & beurre blanc
Grilled Black Angus New York Strip - 29
sharp cheddar, braised greens macaroni & cheese with shallot-horseradish jus
All Natural Iron Skillet Fried Chicken - 17
bacon braised collard greens with sweet corn pudding and mushroom-herb broth
Vegetable Platter - 16
seasonal fresh vegetables grilled, stewed, sautéed and roasted
Sides
raised Greens Mac and Cheese 7
Asparagus with Brown Butter and Toasted Almonds 6
Creamed Corn Succotash 6
Sweet Corn Pudding 6
Bacon Braised Collard Greens 4.5
Local Pink Eye Peas with Bacon Vinaigrette 6
Green Beans with Almond Pesto 5
Adluh Mill Stone Ground Corn Grits 5
Sweet Potato Soufflé with Candied Pecans 4 .5
Mashed Potatoes with Roasted Shallot Gravy 5
all prices and items subject to change