The Noble South

Creamy deviled eggs topped with savory bacon and trout roe.

Fresh local shrimp pickled in-house with garlic, onions, lemons, and spices, served with saltine crackers.

Smooth and rich chicken liver mousse topped with an apple cider gelée, pickles, and housemade sourdough.

Crispy falafel made from Southern white peas, served with roasted garlic crème fraîche.

Savory baked sausage and cheese bites served with sweet and tangy bread & butter pickles.

Crispy and sharp Southern cheddar cheese straws served with seasonal jam.

Sweet and spicy pepper jelly served with a light blue cheese mousse and toast.

Rich liver pate seasoned with jerk spice, served with pickled beets and toast.

Crispy, spicy "Nashville style" fried chicken hearts served over white bread with pickles.

Six raw local oysters served on the half shell with cocktail sauce and a classic mignonette.

Housemade toasted sourdough topped with delicate rock shrimp, rich brown butter, celery, and savory sauce américaine.

Tender slow-cooked beef cheek paired with sunflower seed "risotto", salsa verde, and fresh tomate.

Housemade cavatelli pasta tossed with luxurious black truffle, earthy oyster mushrooms, and aged parmesan.

Freshly diced tuna tartare served with crispy hot water cornbread, tangerine kosho, and shiso leaves.

Delicate squash blossoms fried in light rice flour tempura, filled with caponata, basil, and creamy feta.

Lightly fried soft shell crab presented "BLT style" with crispy croutons and fresh green goddess dressing.

Savory crawfish pie inside a buttery crust, served with smoked pepper puree and pickled squash.

A refreshing salad of peppery arugula, shaved raw squash, sweet peach slices, watermelon radish, and dill in a creamy buttermilk dressing.

Thinly sliced raw Wagyu beef drizzled with truffle oil and served with mushroom duxelle, eggplant, and aioli.

Zesty rock shrimp ceviche served on crisp Bibb lettuce leaves, seasoned with fresh lime basil, citrus zest, and housemade hot sauce.

Hearty fried eggplant served with napa cabbage, sweet sungold tomatoes, local peach, oyster mushrooms, and a rich sauce soubise.

Crisp, slow-cooked duck leg confit served with white sweet potato, red cabbage, and rich duck jus.

Traditional Southern stone-ground Marsh Hen Mills grits topped with fresh Gulf shrimp, savory blue crabmeat, mustard greens, and cherry tomatoes.

Brunch-style Marsh Hen Mills grits served with fresh Gulf shrimp, sauce barigole, and fragrant fresh basil.

Juicy hanger steak paired with a rich corn casserole, fresh silver queen salad, creamed kale, savory oyster mushrooms, and truffle demi-glace.

Fresh Gulf redfish served over ancient blue rice with succotash and green garlic oil.

A beautifully curated selection of four seasonal vegetable sides, custom-prepared by the chef.

Creamy scrambled farm eggs served with earthy oyster mushrooms, cherry tomatoes, soft ricotta, pesto, and glistening trout roe on sourdough.

48-hour slow-cooked beef short rib, served with crispy pommes frites, a fresh green salad, and a classic sauce au poivre.

Crispy fried Gulf oysters, savory Nueske's ham, and spicy hot sauce hollandaise over a toasted English muffin.

Fluffy Belgian waffle topped with light white chocolate mousse, citrus glaze, and fresh blueberry maple syrup.

A fluffy baked egg frittata loaded with fresh crawfish tails, sweet peas, tender asparagus, spring onions, and savory parmesan.

Comforting braised chicken paired with handmade blackeyed pea gnocchi, sweet peach, herbaceous pistou, and roasted peanuts.

Juicy pork flat iron steak served with sweet creamed corn, purslane greens, cucumbers, and a unique root beer reduction.

Freshly caught Gulf grouper served with heirloom corn spoonbread, hominy, marinated clams, and sweet onion jam.

Crispy fried or blackened catfish served over heirloom Carolina Gold rice with a rich etouffee sauce and a farm egg.

Two premium Wagyu beef patties, house burger sauce, pickles, onions, and melted American cheese on a bun, served with pommes frites or a choice of side.

Slow-braised beef short rib, Swiss cheese, fresh greens, truffle aioli, and savory mushroom duxelle on toasted wheat bread, served with a choice of side.

Fresh housemade Southern chicken salad served on soft wheat bread with a choice of side.

Crispy fried soft-shell crab with sliced fresh tomato, lettuce, pickles, and zesty celery mayo on a soft potato bun, served with a choice of side.

Thick slices of fried green tomatoes, sweet tomato-bacon jam, peppery arugula, zucchini pickles, and basil aioli on toasted wheat bread, served with a choice of side.

Fresh chopped kale tossed with sweet cherry tomatoes, shredded parmesan cheese, and a tangy red wine vinaigrette.

A comforting bowl of the chef's daily soup creation, served with a side of warm Southern cornbread.

A nutritious bowl of tender farro, sautéed oyster mushrooms, tomatoes, sunchokes, cucumber, fresh herbs, and a bright lemon dressing.

Flaky house-smoked tuna, rich melted cheddar cheese, and fresh tomato on toasted wheat bread.

Southern meat-and-three style lunch plate featuring 1 choice of protein and 1 choice of side.

Southern meat-and-three style lunch plate featuring 1 choice of protein and 2 choices of sides.

Southern meat-and-three style lunch plate featuring 1 choice of protein and 3 choices of sides.

A custom plate featuring your choice of any four farm-fresh Southern sides.

Warm, bubbling sweet blueberry cobbler infused with lemon, topped with a scoop of cold vanilla ice cream.

A delicate, crispy almond meringue shell topped with creamy white chocolate mousse and sweet fresh strawberries.

A creamy, cold pistachio semifreddo set over a rich brown butter "blondie" crust.

Indulgent chocolate pie in a crisp sable crust, topped with whipped cream and bourbon barrel cacao nibs.

Layered homemade Southern banana pudding with vanilla wafers, fresh bananas, whipped cream, and sweet sugared pecans.