BUTTER FISH

BUTTER FISH

35.00

Charleston Gold Rice, Braised Swiss Chard, Crawfish Étouffée

HAZELNUT CRUSTED RACK OF LAMB

HAZELNUT CRUSTED RACK OF LAMB

46.00

Gouda Pencil Cobb Grits, Orange Maple Glazed Baby Carrots, Sweet Mustard Demi

RED CURRY COCONUT BRAISED SHORT RIB

RED CURRY COCONUT BRAISED SHORT RIB

36.00

Purple Potato Purée, Haricot Vert, Natural Jus

CHEF’S BREAKFAST

CHEF’S BREAKFAST

MKT

Chef’s Daily Feature

MEATLOAF WELLINGTON

MEATLOAF WELLINGTON

27.00

Loaded Potato Casserole, Braised Collard Greens, Honey Hot Sauce Gravy

PRIMAL CUTS

PRIMAL CUTS

Ribeye / 43
Tenderloin / 42

All Served with Hasselback Potatoes & Choice of Sauce:
Chimichurri • Gorgonzola Fondue • Caramelized Onions & Mushrooms