Our Menu
Our menus change frequently, this is a representation of this week's menu
Starter
Salad of Local Heirloom Tomatoes
Compressed Cantaloupe. Fried Okra. Smoked Fromage Blanc. Saffron. Celery Salt.
Creamy White Gazpacho
Local Watermelon Two Ways. Cucumber. Fried Almonds. Roasted Tomato Oil.
Florida Rock Shrimp 'Ebi Fry'
Japanese Pickled Wasabi Tartar Sauce. Maine Dulce & Local Cabbage Asazuke.
Scottish Style Cheese Dumplings.
Chili Braised Collards. Smoked Tomatillos. Grilled Onion Suizas.
Wood Oven Roasted Local Mushrooms
Red Wine Hollandaise. Farm Egg. Fried Sourdough. Parsley Leaves.
Main Course
Vegetarian Haggis Pie.
Grilled Heirloom Cabbage. Dried Fruit. Scottish Bread Sauce. Single malt Whiskey.
Pan Fried Rainbow Trout
Local Arugula. Fried Peanut Crumb. Grilled Lemon. Young Ginger. Brown Butter Jus.
Butter Roasted Pork and Duck Banger
Porcini Braised New Potatoes. Golden Oyster Mushrooms. Sauce Robert.
Peach Lacquered Duck
Curried Butternut Squash. Wood Oven Roasted Cabbage. Charred Peach Jam. Pecan Dukkah.
Maine Lobster in Tribute to Andrew Fairlie
$25.00
Whisky Barrel Smoked Lobster. Malted Spätzle. House Sultanas. Yuzu Kosho. Thermidor Sabayon.
Pineapple Glazed Pork Shoulder Roast
$25.00
Honeyb Roasted Carrots. Stuffed Collards. Heirloom Grit Cake. Carrot-Ginger Preserves. Pineapple Sauce.
Dessert
Artisan Cheese & Contrast
Warm Carr Valley "Bread Cheese" Strudel. Apple Butter. Whipped Almond. Sweet & Sour Currants.
Georgia Peach Melba
Milk Chocolate Custard. Salted Maple Pudding. Roasted Coconut. Coconut Meringue. Black Cocoa.
Grandma Coylene's Banoffee Pie
Salted Biscuit Crust. Butterscotch. Fresh Bananas. Crème de Banane. Smoked Chocolate. Fried Banana Ice Cream.
Trio of House Made Ice Cream, Sorbet & Sherbet
Chef's Rotating Selection.