ARCHIVED MENU

{SUPPER June 17th, 2011}

FIRST

Kimberly’s Fried Soft Shell Crab with A Salad of Bibb Lettuce, Shaved Purple Torpedo Onions and Cucumber Yoghurt Dressing $14

Kentuckyaki Fried Pig Ear Lettuce Wraps with Bread and Butter Pickled Lemon Cucumbers $8

Heirloom Tomatoes with HUSK Ricotta, Arugula, Olive Oil Croutons and Sungold Tomato “Jus” $12

Chilled Wadmalaw Watermelon Soup with a Salad of NC Crab, Sweet Peppers, Spring Onion, Cilantro and Mint $13

Dave’s Wood Fired Clams with Smoked Tomato and Sweet Corn, Maria’s Chiles and Garlic-Herb Toast $14

A Salad of Beets and Spring Lettuces with Asher Blue Cheese, Roasted Peanuts and Strawberry Vinaigrette $11

A Tasting of the South’s Finest Hams with House Made Beer Mustard and Charred Cantaloupe $14

SUPPER

Cornmeal Dusted NC Catfish with Creamed Field Peas and Corn, Charred Okra $22

SC Beef Tenderloin with Fried Potato Confit and a Warm Mangalitsa Bacon, Mushroom and Heirloom Flat Bean Salad $26

Heritage Ossabaw Pork Blade Steak with Roasted Red Pepper and Boiled Peanut Farro, Broccoli $23

Mark’s Black Bass with Heirloom Eggplant, Pole Beans and Wadmalaw Tomato $24

Wood Fired Chicken from Keegan Filion Farms with Smoky Butterbeans and Benton’s Ham Hock Braised Garden Greens $22

Tony’s Red Grouper with Glazed Squash and Grilled Zucchini, Citrus Butter $24

Border Springs Lamb Leg Terrine with Mustard Braised Cabbage and Turnips $25

SIDES FOR THE TABLE ($7)

A Skillet of Benton’s Bacon Cornbread

Anson Mills Grits with Carolina Mushrooms and TN Cheddar

Ham Hock Braised Garden Greens

Geechie Boy Heirloom Tomatoes with TX Olive Oil and Smoked Salt