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{SUPPER February 11th, 2011}

FIRST

Sea Island Red Pea Hummus with Red May Wheat Thins and Dilly Bean Relish $4

Palmetto Sweet Onion Bisque with Mepkin Abbey Oyster Mushrooms, Elderflower and Rye $10

A Tasting of the South’s Finest Hams, HUSK Condiments $14

Southern Fried Chicken Skins with Hot Sauce and Honey $6

SC Quail Stuffed with Bologna and Cheddar with a Curly Endive and Spinach Salad, Sweet Onion $13

A Salad of Kurios Farms Bibb Lettuce and Tomatoes, Shaved Fennel and Radish, Spicy Buttermilk Dressing $10

BBQ Duck Sausage with Hagood Mills Grits, Soft Poached Celeste Egg and Charred Scallions $12

Dave’s Wood Fired Clams with Roasted Kurios Farms Tomatoes and Thackeray Farms Arugula, Crispy Bread $14

Salt Roasted JI Beet Salad with Maria’s Lettuces, Asher Blue Cheese and Roasted Peanut Vinaigrette $10

Antebellum Brown Oyster Stew with Sea Island Benne and Geechie Grits $13

SUPPER

Wood Fired Keegan-Fillion Chicken with Billy’s Brussels and Parsnip, Wild WV Ramps, Lemon Jus $22

Carolina Sheepshead with Thackeray Farms Broccoli and NC Shiitakes, Roasted Garlic Mushroom Broth $22

Beef Tenderloin from Gaffney, SC with Joseph Fields’ Turnips, Braised with their Greens, Potato Puree, Red Wine Jus $26

Butter Roasted NC Catfish, Carolina Gold Rice Middlins with Shrimp and Charred Fennel, Wood Fired Tomato Broth $23

Fudge Farms Pork Chop with Maria’s Garden Greens, Sweet and Sour Black Cherry Tomatoes and Spicy Pig Ears $23

NC Duck Breast with Glenn Robert’s Farro, JI Collard Greens and Winter Squash Puree, Sour Apple Jus $23

Border Springs Lamb Leg Terrine with Butter Braised JI Cabbage, Pickled Sunchokes and Mustard Jus $25

SIDES FOR THE TABLE ($7)

Crispy JI Confit Potatoes and Pickled Mepkin Abbey Oyster Mushrooms

A Skillet of Benton’s Bacon Cornbread

Baked Hagood Mills Grits with Wood Fired Shitakes and TN Cheddar