Holland pepper, currant, and fried caper.
Watercress, six minute egg, and pee wee potato.
Confit portabella, feta, and oregano.
Red flame grape, mustard seed, and toasted hazelnut.
Pomegranate, cilantro, and sumac yogurt.
Roasted fennel, castelvetrano olive, and orange.
Confit high, caraway cabbage, and natural jus.
Caramelized celeriac, watercress, and bordelaise.
Peewee potatoes, broccolini, and green ajika. Serves 3.
Grilled asparagus, fried polenta, and fresh tarragon. Serves 2.
House made cheddar scone and pepper relish.
Caramelized onion, bacon, and mustard.
Warm, baked to order, and seasonal flavors. Four mini buns to share.
Shrimp, okra, tomato, and creamy grits.
House buttermilk biscuits and sausage gravy.
Banana maple caramel.
Ham, onion, jalapeno, and warm cheddar sauce.
Steel cut oats, brown sugar, and fresh berries.
Smoked ham, braised greens, and old bay hollandaise.
Scrambled eggs, home fries, and bacon or sausage.
Goat cheese, walnuts, and sherry vinaigrette.
Slow roasted brisket and root vegetables.
Yoghurt and fresh strawberries.
Ham, tater tots, pork gravy, fried eggs, and melted cheddar.