ARCHIVED MENU

{SUPPER June 19th, 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 Golden Tomato “Jus” $12

Southern Fried Chicken Skins with Hot Sauce and Honey $8

Chilled Wadmalaw Watermelon Soup with pickled GA Shrimp, 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 Country Ham Vinaigrette $11

SC Peach BBQ Glazed Pork Ribs $14

SUPPER

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

SC Beef Tenderloin with Fried Potato Confit and a Sauté of Mangalitsa Bacon, Mushrooms, Sweet Peas and Onion $26

Heritage Ossabaw Pork Chop with Roasted Red Pepper and Boiled Peanut Farro, Swiss Chard $23

Charleston Sheepshead, Tomato and Okra Stew with Heirloom Eggplant, Benton’s Sausage $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 Heirloom Squash and Pole Beans, Citrus Butter $24

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

SIDES FOR THE TABLE ($7)

A Skillet of Benton’s Bacon Cornbread

Anson Mills Grits with Carolina Mushrooms and TN Cheddar

Geechie Boy Heirloom Tomatoes with TX Olive Oil and Smoked Salt