This sample menu reflects our chef’s overall approach. Dishes, ingredients and prices are subject to change based on season and availability – we appreciate your understanding!
Oysters on the half-shell 2.30 each
served with classic mignonette
Cauliflower Soup cup 5./ bowl 9.
focaccia croutons, chives
Caesar Salad 9.
shaved Parmesan, boiled egg, anchovies, croutons
Spicy Greens, Shaved Fennel and Fuji Apple Salad 12.
caramelized walnuts, Dijon-white balsamic dressing
Bibb Lettuce and Chicory Salad 11.
St. Andre, roasted beets, tarragon-shallot dressing
House-Made Charcuterie Plate 13.
Head Cheese, Chicken Liver Mousse, Pork Terrine: pickled plum, cara cara marmalade, crostini
Savory Tart 13.
mushrooms, leeks, zucchini, goat cheese, mixed green salad
House-Smoked Salmon 14.
caper berries, horseradish crème fraîche, crostini
Grilled Chicken, Scallion, Shiitake Mushroom Salad 13.
oranges, avocado, mizuna, pepita-cotija cheese pesto
Smoked Beef Brisket Taco Trio 12.
house-made tortillas, pickled onion and jalapeno, crema, black beans
Fried Oyster Po’ Boy 13.
with lettuce, tomato, pickle, remoulade, sweet potato fries
Buttermilk Fried Chicken Biscuit Sandwich 12.
bacon, red eye gravy, Route 11 potato chips
–add cheese $1–
Petite Barbecue Duck Sandwiches 11.
pickled carrots and cucumber, sambal, mixed greens
Sandwich of House-Cured Salumi 12.
fresh mozzarella, lettuce, cherry peppers, fresh herbs, pickled onions, Route 11 potato chips
Hot Pork Belly Pastrami Reuben Sandwich 12.
house-made pumpernickel, French fries
Grilled Creekstone Farms Angus Burger 11.
Gordy’s pickle, lettuce, onion, tomato, French fries
–add cheese and/or bacon $1 each–
Brussels sprouts, kabocha squash, Pecorino
Jumbo Lump Crab Cake 18.
fried green tomato, black eyed peas, Tasso ham, champagne sauce
Shrimp and Cheese Grits 16.
kale, guanciale, red eye gravy
shrimp, confit chicken, fried oysters, house-made Creole sausage, rice
Pan Broiled Striped Bass 17.
baby bok choy, shiitake mushroom, rice, orange curry broth
Pork Ragu 15.
house-made pappardelle, pecorino, preserved lemon
Chicken Fried Steak 16.
creamed spinach, potato puree, sherry and pink peppercorn gravy
Grilled Flat Iron Steak 16.
with onion rings, watercress, roasted chiles, chimichurri
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Executive Chef: Paul Pelt
Pastry Chef : Dalo Delapaz
An 20% gratuity will be added to parties of six or more.
All menu items and prices are subject to change.