Sunday Dinner

Sunday Dinner

Starters

Soup

Seasonal Soup du Jour
Cup 5 / Bowl 8

House Salad

Mixed Greens, Cucumber, Carrot, Radish, Grape Tomatoes,
Your choice of Buttermilk Chive Dressing or Balsamic Vinaigrette
7

Fried Oysters

Anson Mills Cornmeal-Dusted Oysters,Pickled Pomegranate Seeds, Tarragon-Buttermilk Dressing, Cabbage-Kale Slaw

12

Fried Green Tomato

Jefferson County Pimento Cheese, Tarragon Oil,
Roasted Cherokee-Tomato Coulis
9

Grilled Caesar Salad

Grilled Romaine Lettuce topped with Shaved Parmesan Cheese and Buttery Croutons
finished with Sundried Tomato Caesar Dressing
9

Baby Beets-Goat Cheese

Baby Beets, Three Grace’s Goat Cheese and Peppered Cashews with
Petite Garden Greens finished with a Raspberry Dressing
8

Entrées

Grilled Ribeye

Ribeye steak served with Twice Cooked Fingerling Potatoes, Fire-Roasted Asparagus,
Smoked-Goat Cheese Butter and Port Wine Reduction
33

Ashley Farms Chicken Breast

Confit Chicken Breast served with Braised Cabbage and Spinach, Potato Fondant,
Spiced Carrot Purée and Creamy Chicken Jus
23

Canadian Salmon

Pan-Seared Canadian Salmon, Trilogy Beans,
Butter-infused Carolina Gold Rice, Garden Radish Salad and Beet Beurre Blanc
27

Seared Local Trout

Pan seared Mountain Trout from Andrews, N.C. paired with Marble Potatoes and Fava Bean-Corn
Succotash, Kaffir Lime-Basil Beurre Blanc and Preserved Lemon Aïoli
25

Grilled Heritage Farms Pork Tenderloin

Pork Tenderloin Sous Vide, Fingerling Potatoes, Blackberry Gastrique, Summer Squash Finished with Preserved Ramp Oil and Pork Jus

25

Toasted Gnocchi with Carolina Shrimp

Pan-Seared Shrimp served with Potato Gnocchi, Sautéed Shiitake Mushrooms, Crisp Tennessee Bacon, Caramelized Spring Onions, Garden Peas, topped with Shaved Parmesan Cheese
24