Dinner Menu
Culinary Craft Rooted in Quality
Bites
Cheddar Bay Biscuits
jalapeño butter
8
Shrimp Boulette
Calabrian Tomato Jam
14
Appalachian Charcuterie Board
Sweet grass Dairy Cheese, Fried livermush, Sea Island Red Pea Hummus, Spotted trotter Charcuterie, Pickles, Appalachian Fry Bread
25
Grilled Peach Tartine
Triple Cream Brie, Sourdough, Basil
14
Forage Of The Day *
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Shrimp + Andouille Tortellini
Sweet Corn Broth, Crispy Potato, preserved Lemon Oil
22
Soup + SALADS
Oyster Soup
Clams, Tomato Broth, Mirepoix, Bill Dough Baguette, fennel roullie
18
Kilt’ Green Salad
Bacon Fat, Cornbread Crumb, Shaved Shallots, Pickled Egg, Bitter Greens
14
Caesar Salad*
Baby Gem, Benne Seed Caesar, Roasted Garlic Crouton, Manchego
14
Beet Salad
Salt Roasted Beets, Radicchio, Whipped Goat Lady Dairy Cheese, Crushed Hazelnut, GA EVOO
16
Celebrating Our Tenth Year in Business
ENTREES
Braised Duck Legs
Dirty Farro Verde, Sorghum BBQ Sauce, Mustard Onions
40
Porkchop Roulade*
Braised Collard Stuffing, Hoppin John, Benton’s Bacon Jam
55
Shrimp and Grits*
Jimmy Red Grits, Roasted Fennel, Bentons Bacon, NOLA BBQ
40
Fried Chicken
Whipped Yukon Gold Potato, Green Beans, Black Garlic Peanut Gravy
30
Steak of the Day*
Crawfish Etouffee, Fried Cabbage
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Pasta of the Day*
Chef's Choice of Seasonal Local Ingredients
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Fish of the Day*
Chef's Choice of Seasonal Local Ingredients
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REID’S RAW BAR
check out our new menu
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
**It is the customers responsibility to inform their server(s) of any and all allergies • 20% gratuity added to parties of six or more
