TODAY’S MENU

{DINNER May 18th, 2013}

FIRST

Spring Lettuces, Fried Chicken Skins, Marinated Tomatoes, Asher Blue Cheese, Radish, Spring Onion, Spicy Buttermilk $12

Roe Shrimp from Cherry Point, Cucumber, Radish and Snow Pea Salad, Preserved Ginger, Citrus, Spiced Peanuts $15

“Kentuckyaki” Glazed Pig Ear Lettuce Wraps with Pickled Cabbage “Slaw”, Citrus and Red Onion, Benne $9

Caper’s Blade Oysters on the Half Shell with Spicy Preserved Ramp “Mignonette”, Loquat and Grapefruit $15

Chilled English Pea Soup with NC Blue Crab, Shaved Fennel and Sweet Pea Salad, Lemon Yogurt, TX Olive Oil $13

A Tasting of the South’s Finest Hams with House Made Accompaniments $14

TN Cheddar Pimento Cheese with Crispy Ham and Bread-n-Butter Pickle Relish, House Made Benne Crackers $9

Ambrose Farms Arugula, Marinated Beets and Berries, White Chocolate Ricotta, Wild Blackberry Vinaigrette $11

Wood Fired Clams from Dave Belanger, Asparagus and Fava Beans, Red Pepper, Fennel-Citrus Broth, Cheese Toast $14

SUPPER

Cornmeal Dusted NC Catfish, Fried Cabbage and Smoky Pit Beans, Bacon Jam, Appalachian Tomato Gravy $27

Sunburst Farms Trout, Black Eyed Pea-Potato Puree, WV Ramps, HUSK Vinegar Marinated Roasted Fennel and Spring Onion $28

TX Wagyu Flat Iron with a Warm Creamer Potato “Salad,” Pole Beans and Roasted Mepkin Abbey Oyster Mushrooms $30

NC Pheasant, Pete’s Carrots and Sugar Snap Peas with Roasted Vidalias, Potato Dumplings, Lemon Thyme Consommé $28

Heritage Pork Chop from Adam Musick, Ambrose Farms Rapini with SC Asparagus and Red Pepper Tomato Broth $30

Atlantic Grouper with Ambrose Farms Turnips, SC Shiitakes and Broccoli, Roasted Mushroom “Tea” $28

Keegan-Filion Chicken with Carolina Gold Rice “Risotto”, Smoky Tomatoes and English Pea Pesto $27

SIDES FOR THE TABLE ($7)

A Skillet of Cornbread with Allan Benton’s TN Bacon

Geechie Boy Crookneck Squash with WV Ramps, Spring Onions and Smoked Tomatoes

Roasted Heirloom Cauliflower with Lacinato Kale, Preserved Lemon and Chilies

Baked Geechie Boy Grits with SC Mushrooms and Sweetwater Valley Cheddar