Morel Mushrooms Soup
Creamy soup served with croutons & crème fraîche.   $7.50
     
Braised Pork Risotto
Carnaroli rice topped with a local pork ragu and shaved parmesan cheese.  $8.95

Lobster and Crab Cakes
Lobster and crab cakes with a citrus beurre blanc and basil oil.  $10.95

Tastings From Table
Deviled quail eggs, goat cheese stuffed Peppadew peppers, sliced cured meats & olives.  $7.95

Chilled Chardonnay Poached Jumbo Shrimp
with a creamy mustard and fresh horseradish sauce.   $9.95

Crisp Flatbread with Pesto and Goat Cheese
Oven crisped with basil, Laura Chenel goat cheese, Peppadew peppers,
and Roma tomato.  $7.95

Crisp Duck Confit Spring Roll
Stuffed with fall vegetables, shitake mushrooms
and served with a charmoula dipping sauce.  $9.95

Tega Hills Farm Tender Young Lettuces
Tossed with herb-roasted tomatoes and a hazelnut vinaigrette.  $6.50

Spinach and Citrus Salad
Served with toasted marcona almonds, blood orange segments, crumbled feta cheese
and an ice wine vinaigrette.  $7.50

Table Buttercrunch
Our version of a traditional chophouse salad. With buttercrunch lettuce, bacon, avocado,
hard-boiled quail egg, vine ripened tomatoes, cucumbers and red onions
topped with a creamy Maytag blue cheese dressing and a balsamic drizzle.  $6.95

$5.95; $2.75 each additional

Honeycomb 
Mixed wildflower honey.  A perfect accompaniment with any cheese.  $1.50

Quicke’s Farmhouse Cheddar
An outstanding mature cheddar aged for twelve months is full bodied, buttery and sharp.

Maytag Blue
Its wonderful flavor, moist yet crumbly texture,
and lemony finish make Maytag one of the world's great blue cheeses.

Great Hill Blue
This well balanced blue cheese is aged eight to fourteen months resulting in a complex almost caramel flavor.

Sweetgrass Thomasville Tomme
A smooth and creamy texture, a golden yellow color with a mellow and buttery flavor.

Humboldt Fog
With a central layer and outer covering of ash, this goat’s milk tome ripens with a soft, white interior.   When cut, it is reminiscent of the early morning fog.

Chaumes
A full bodied-flavor, rich and creamy cow’s milk with a soft springy texture
from the Dordogne region of France.

Pan-Roasted Salmon
Served with creamy jumbo lump crab orzo, white asparagus and a farm egg gribiche.  $23.95

Certified Angus Beef Tenderloin                                
Oven roasted and served over creamed fingerling potatoes and baby green beans. Topped with red wine shallots and Bordelaise.  $32.95

Shrimp & Scallops Over Grits
Seared jumbo shrimp and scallops over creamy Anson Mills grits.  $19.95

Roasted Ashley Farms Chicken
One half semi boneless chicken oven roasted and served over white truffle scented fingerling potatoes and sautéed baby spinach.  $21.95

Butter-Poached Lobster and Citrus-Braised Angus Short Rib
Over pommes pont neuf and baby bok-choy finished with reduced braising juices, orange segments and crisp frisee.  $32.95

Australian Lamb Loin
Seared with a baked spinach and feta pie, marinated olives and an herb vinaigrette.  $27.95

Pan-Seared Alaskan Halibut
Served with red rice, shitake mushrooms, toasted farro and a warm lemon vinaigrette.  $27.00

Crisp Potato “Bone”
Stuffed with a mushroom duxelle and served with glazed vegetables, wilted spinach and a mushroom demi glace.  $18.25

Pan-Seared Diver Scallops
Served with morel mushrooms, sleen asparagus and hand-made fettuccini pasta.  $22.95

Bone-In Ribeye
Served with crispy fried potatoes and a house made steak sauce.  $39.95