small bites, starters
Roasted Beet & City Roots Sprouts Salad
toasted almonds, dried cranberries, shaved vidalias,
herb goat cheese, blueberry vinaigrette 9
Baked Oysters “Friendlyfeller”
six of em’, tasso ham-spinach cream sauce,
herb breadcrumbs 13
Cider-Molasses Braised Heritage Farms Pork Belly
granny smith apple-pecan compote,
honey-bourbon bbq sauce 10
soups
New England Clam Chowder w/ green onions
Curried Lentil w/ mint-citrus crème fraiche
entrees
Blackened Carolina Mahi-Mahi
green tomato-shrimp chow chow, cajun remoulade,
low country hoppin’ john, stewed collard greens 22
Provencal Herb Roasted
New England Lemon Sole
lemon-butter poached blue crab, caper-dill beurre blanc,
creamy grits, sautéed veggies 24
Citrus Seared Yellowfin Tuna
carrot-ginger “salad”, wasabi-lime vinaigrette,
toasted almond rice, sesame-soy sautéed bok choy 24
Peppercorn Crusted Lamb Tenderloins
-served medium rare to medium please-
rosemary-red wine jus, blue cheese-truffle creamed leeks,
roasted garlic mashed potatoes, stewed collard greens 25
Rosemary Grilled 14oz Hand-Cut Angus Ribeye
blueberry-fennel confit, balsamic-thyme reduction,
goat cheese mashed potatoes, sautéed veggies 29
