Dinner

Starters

Cream of Broccoli Soup
 double gloucester cheddar, broccoli florets
8

Fried Green Tomatoes
spicy shrimp salad, mixed greens, creole remoulade
13

Macaroni & Cheese Casserole
 Tripp country ham & herb and parmesan crust 
9

Corn and Crab Cakes
guacamole & fried tortilla strips
12

Stuffed Mississippi Quail
leek and mushroom bread pudding, toasted pecans, spinach & poultry jus
15

Cheese Plate
(Chef’s weekly selection of three cheeses)
local honey, seasonal fruit & toasted brioche
13

Salads

Caesar Salad
grana padano, garlic-herb croutons & traditional dressing
8
add white anchovies for 1.00

Asparagus Salad
hard boiled egg, arugula, pistachios, fried prosciutto, Bonnie Blue Farms goat cheese & red wine vinaigrette
10

House Green Salad
orange and hazelnut dressing
7

Entrees

Fish of the Day
artichoke potato gratin, melted leeks, morel mushrooms, & herb buerre blanc
Market Price

Prosciutto Wrapped Mahi Mahi
roasted garlic white bean puree, asparagus, & three olive vinaigrette
27

Pan Seared Tuna
spring vegetable stir fry, soba noodles, napa cabbage, & avocado puree
28

Springer Mountain Chicken Breast
Ricotta gnocchi, wild mushrooms, spring onions & natural poultry jus
24

Newman Farms Pork of the Day
Thyme and goat cheese grit cake, sugar snap peas, & white wine pan sauce
29

Interim Burger
Neola Farms beef, apple wood bacon, white cheddar, lettuce, pickle, tomato, roasted garlic aioli & house-cut fries
15

Grilled Beef Tenderloin
blue cheese au gratin, grilled asparagus, crispy onions & red wine demi glace
28

Broken Arrow Ranch Grilled Venison
olive oil crushed red potatoes, sautéed seasonal greens, venison sausage,
& port mushroom reduction
32

Vegetable Plate
Chef’s nightly selection of four
16
 

Executive Chef - Josh Belenchia

Sous Chef - Andy Knight

20% gratuity added to parties of 8 or more.
an additional dollar charge for all substitutions
and based on availability.