Menu for the week of July 2nd through the 6th

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Deviled Duck Eggs       11

Trio of Eggs, Truffled, Caviar and Southern Style

Sweetbreads 14

Pan Fried, Cauliflower Two Ways, Micro Poix

Scallops 15

Seared, Moussaline, Peach Sambal Purée, Celery Heart Salad

Artisan Cheese 14

Chef Selections, Local Soppressata, Marcona Almonds, Local Berries  

Charlotte’s Greens 8

Local Baby Beets/Radishes/Berries, Boursin Truffles

BLT   9

Heirloom Tomatoes, Bacon Lardons, Basil Aioli, Watermelon, Local Kale

Heirloom Bean Salad 9

Local Cucumbers, Red Onion, Pickled Okra, Red Peppers, Malt Vinaigrette  

Beef Tenderloin             32

Local Beets, Pomme Purée, Roasted Local Carrots, Smoked Bleu Butter

Rabbit Duo           29

Braised Leg, Country Sausage, Fig Marmalade, Quinoa, Chanterelles, Brussels Leaves 

Pork Ribeye 27

Favas, Gigandes, Braised Shoulder, Field Peas, Local Toscano Kale, Bourbon Mustard

Whole Bronzino 29

Fresh Herbs, Citrus, Georgia Olive Oil, Preserved Lemons, Toscano Kale, Orzo Salad