Brunch: 7:00 AM to 2:00 PM
Dinner: 5:00 PM to 10:00 PM
Beginnings
- berries, local honey, toasted almond granola
- 16
- agave , mango, kiwi
- 14
- hot honey, cultured butter
- 9
- 1/2 dozen freshly shucked
- 28
- chili, lemon, dipping sauce
- 21
- braised bacon, maytag blue cheese, buttermilk dressing
- 19
- chili remoulade
- 13
Pastries
- piece 8 | trio 21
- piece 8 | trio 21
- piece 8 | trio 21
Mains
- buttermilk pancakes, spiced apples, honey butter, almond crunch
- 26
- foraged mushrooms, feta, wild spinach
- 23
- two eggs, breakfast potatoes, bacon, sausage, toast
- 25
- brown sugar, plump raisins, candied pecans, choice of milk
- 15
- nueske's bacon, egg souffle, buttermilk biscuit
- 17
- marsh hen mill grits, andouille, green onion
add an egg | 4
- 33
- 8 oz. flat iron, shoestring fries, chili-herb vinaigrette
add two storey farm’s eggs | 8
- 32
- gem lettuce, country bread croutons, anchovy dressing
add grilled shrimp, chicken or blue crab | 13
add flat iron steak | 16
- 18
- pimento cheese, dill pickles, caramelized onion
add fried egg | 4
- 28
- hot okra aioli, dill pickle, benne bun
- 26
Sides
Mimosas and Bellinis
Desserts
- crème fraîche, ice cream
- 14
- whipped cream, sorghum caramel sauce
- 14
- seasonal flavors
served by the scoop
- 5 per scoop