Dinner

Corn & Crab Chowder with Fresh Cilantro
Cup ~ 5Bowl ~ 7

Chicken & Wild Rice with Fresh Rosemary
Cup ~ 4Bowl ~ 6

Baby Arugula
Tossed with Toasted Walnuts, Shaved Fresh Pears, Crumbled Bleu Cheese ~ 9

Local Leaf Lettuce
With House-made Ricotta, Sorrel, Tomatoes, Asparagus and Strawberry Balsamic ~ 8

Mixed Bread Basket
With an Assortment of Pesto Grilled Ciabatta, Biscuits and Corn Muffins ~ 4

House Smoked Salmon Julienne*
With Crispy Potato Threads, Cucumber and House Horsey Sauce ~ 13

Crispy Corner Calamari*
Tossed with Peppers, Onions, Jerk Seasoning and Mango Mayo ~ 13

Grilled Spanish Octopus
Over Confit Fingerling Potatoes, Blistered Tomatoes and Capers ~ 16

Almond Crusted Brie
With Strawberry Preserves, Rocket & Strawberry Salad with Balsamic Reduction ~ 13

Ginger & Sesame Crusted Tuna Tataki
With Wakame Salad, Wasabi Mayo and Ponzu Dipping Sauce ~ 5

Buffalo Style Manchester Farms Quail*
Over Blue Cheese Biscuit Bread Pudding and Pickled Celery Slaw ~ 15

Corn Fried Oysters*
Quick Fried and Served with Arugula, Tomatoes and Mustard Drizzle ~ 14

Grilled Endive
With Pickled Green Strawberries, Goat Cheese, Pistachios and Cured Egg Yolk ~ 11

Herb Seared Dry Pack Scallops
Over Yellow Squash Bisque, Boiled Peanut Relish and Wilted Southern Greens ~ 28

Local Pork Ramen
Over House-made Noodles, Seasonal Vegetables, Pickled Shiitakes, Nori and Poached Egg ~ 26

Walnut Crusted Salmon*
Over Pesto Orzo Salad, Italian Style Green Salad, Tomato Aioli and Salami Bacon ~ 28

Chargrilled Tempeh Bacon
With Fried Red Potato Wedges, Braised Collard Greens and Roasted Tomatoes ~ 21

Pecan Crusted Mountain Trout
Over Ginger Sweet Potatoes with Green Bean Salad and Bourbon Sauce ~ 26

Black Pepper Crusted Tenderloin of Beef*
With House Demi-Glace, Smashed Potatoes and Asparagus ~ 37

Chorizo & Queso Stuffed Chicken Breast
Over Pinto Bean Salad, Grilled Green Onions and Poblano Aioli ~ 26