Charred okra tossed with marinated plum tomato, shaved vidalia onion, and crunchy hominy.
With creamy bechamel and toasted buttered ritz crumble.
Crispy leg and thigh over downeast cider braised red cabbage with green apple and fennel relish.
Crisp young tomatoes flash fried and served with a garlicky green goddess dressing.
A creamy puree of sweet corn and jalapeno topped with pickled shrimp and crunchy hominy.
A rich mix of butternut squash, carrot, onion, and ginger topped with crispy pig ears and tandoori-toasted squash seeds.
Red and yellow beets with frisee, apple butter, horseradish cream, and fresh granny smith apples.
Bartlett pear braised with sorghum, house-made farmers cheese, roasted shallot vinaigrette, and pecan-sage brittle.
Crunchy lettuce with creamy Great Hill blue cheese dressing, cucumber, grilled red onion, and crispy fruitwood bacon.
Over lightly charred vegetables with a smoked cherry compote and finished with a rich duck reduction.
Locally foraged mushrooms over pickled ramp grits with a poached egg and watercress.
With sweet corn and house-made andouille bread pudding, confit fennel, and heirloom cherry tomatoes.
Roasted parsnips, smoked corn, limas, grilled zucchini, and Anson Mills farro grano.
Crispy half chicken served with your choice of side.
Half rack of slow cooked St. Louis style pork ribs alongside a spicy jicama and apple slaw.
Check in with the hostess for the daily po'boy special (857-203-9462).
House made buttermilk biscuit with a sausage cream gravy.
Strawberry rhubarb preserves, sorghum butter, and fresh mint.
Brown sugar and market berries.
Ham, collards, and poached eggs with Old Bay hollandaise.
Yogurt and fresh strawberries.
Scrambled eggs, hash browns, toast, and sausage or bacon.
Ham, onions, shaved jalapeños, scallions, and cheese sauce.
Four fluffy buttermilk biscuits with butter and jam.
Vanilla ice cream and caramel sauce.