Winter

Chef Tetzloff prepares a new menu for each season, featuring the finest and freshest seasonal ingredients and flavors.

Steamed PEI Mussels white wine, tomatoes, and a garlic-leek butter  8

Shrimp and Grits with tomatoes, scallions, country ham,

and Andouille sausage  12  

Seared Jumbo Scallops with sweet potato home fries

and a cider cream sauce  11

Pulled Pork Eggrolls on creamy mashed black-eye peas with

bourbon molasses dipping sauce  9

Corn-dusted Calamari Fritti with a spicy Cajun remoulade  8

Pan-roasted Brussels Sprouts with apple cider reduction, country ham, 

toasted almonds and gruyere cheese  8

Fried BBQ Sweetbreads with creamy polenta, Dijon-sherry gravy, 

and blue cheese  9

Rabbit Ragout with Roma tomatoes, spinach, Vidalia onions, and shiitake

mushrooms on a grilled buttermilk biscuit with walnut gremolata  10

Linguini Bolognese fresh linguine noodles served in a creamy

veal and pork Bolognese sauce  9

Bass Ale and Smoked Cheddar Soup  cup 6 bowl 8

Red Bean and Andouille Soup with Tabasco sour cream  cup 6 bowl 8

House Salad with spiced pecans, poached pears,
and Gorgonzola vinaigrette  7

Caesar Salad poached egg, croutons, white anchovies, and Parmigiano-Reggiano cheese  7

Spinach Salad honey mustard dressing, endive, peanuts, gruyere cheese, and apple-smoked bacon  8 

                           add Gorgonzola or anchovies to salads $1.00

Seared Scallops and Braised Short Ribs on parsnip puree, sauteed spinach, and a natural reduction sauce  26 

Southern-Fried Chicken an Amish raised half chicken with green beans, sourdough dressing, and roasted shallot gravy  20

Grilled Filet of Beef with mushroom ragout, potato gratin, cognac reduction, and a black pepper-truffle compound butter  32

Lowcountry Trio - grilled quail, crab-stuffed shrimp, and wild boar sausage on green beans, mashed sweets, and braised red cabbage with a mustard BBQ sauce  28 

Pan-roasted Duck Confit  on a rutabaga, spinach, cabbage, bell pepper, egg, and walnut hash with a five-spice reduction sauce  26

Graham Cracker-crusted Flounder with green beans, butternut risotto, and a brandy brown butter sauce  26 

Lasagna with a chicken and pork sausage, marinara sauce,
and mozzarella cheese  17

Sauteed Pheasant Breast on lowcountry white bean cassoulet with

tomato-scallion pan sauce  25

Grilled Mahi with cheddar-jalapeno polenta cake, sauteed kale, Vidalia-bacon cream, and tomato jam  26

 Oven-Roasted Sunchokes with braised fennel, Swiss Chard and oyster mushroom ragout, served with toasted barley cake, grilled scallions, and a Parmigiano-Reggiano cream  17

Braised 20 oz Lamb  Shank on Ohio grown farro risotto, sauteed kale, and

a rosemary reduction  28

Honey-Glazed Yellowfin Tuna with fried oysters, Old Bay scented lemon butter, sour cream mashed potatoes, and broccolini  28 

Grilled Pork Chop cornbread-stuffed with redskin home fries, collard greens, and a bourbon maple reduction  25

We are open for dinner:

Sunday – Thursday 5 p.m. - 10 p.m.

Friday – Saturday 5 p.m. - 11 p.m.

Executive Chef: David Tetzloff
Sous Chef: Alexis Randolph

To accommodate your request, a surcharge is added to split entrees.
The FDA warns that consuming raw or undercooked meat or seafood could cause illness.
For parties of seven or more, 18 percent gratuity will be added.