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Seasonal fruit, jalapeño, mint, cucumber, and radish.
Mixed fish and shellfish, tomato, avocado, jalapeño, and lime.
Pickled mushrooms, peanuts, mala, and malanga chips.
Aji amarillo remoulade, worcestershire vinaigrette, roe, and brioche toast.
Pickled watermelon, green tomatoes, fresno chiles, and Mississippi comeback.
Four crispy gulf oysters, peppered bacon, collard green coleslaw, and yuzu-miso aioli.
House-smoked city ham, black sesame rice crackers, and house pickles.
Flat bread, spiced sunflower seeds, herb salad, red onion, Aleppo yoghurt, and pickled watermelon rind.
Local produce. Changes seasonally.
House-made sausage, spring vegetables, tempura farm egg, fresno pepper, furikake, and sweet chili sauce.
Mixed local greens, blue cheese, spiced yoghurt, pecans, and popped sorghum.
Okinawa white BBQ sauce, pickled red onion, and togarashi.
Tea brined, spit roasted over pecan wood, and white BBQ sauce.
Brined, rotisserized, and hot fried Szechuan mala sauce.
8oz filet, spicy BBQ glaze, crisp pickled okra, and hominy cheddar grits.
Dashi-braised field peas, heirloom tomatoes, Texas peaches, roasted pecans, and sweet sorghum mop sauce.
House-made ricotta cavatelli, rotisserized chicken, spring veg, onions, parmesan, pistou, and crispy chicken skin.
Fried pickled green tomatoes, crawfish and grilled corn maque choux, and smoked peppadew butter.
Six gulf shrimp, grilled trinity, ham, and white wine tabasco sauce.
3 cheese pimento, peppered bacon, LTO, dill pickle, creole mustard, and spiced sweet potato chips.