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FINE DINING MENU

• Wednesday, 12/12 - Saturday, 12/15 5.30p- close •

• Starters •

  • Tostada

    $ 9.00

    Braised Pork with fresh made tortilla, Burnt Mushroom Refried Black Beans, Goat Cheese Cream, Avocado, Tomato & Cilantro

  • Beet Salad

    $ 14.00

    Roasted with Goat Cheese Cream, Radish, Orange, Greens and Preserved Lemon

  • Braised Lamb

    $ 15.00

    with Fried Grits, Egg Yolk, Tomato and Green Onion

  • Chicken Thighs

    $ 14.00

    Fried with Mole, Avocado Cream, Cherry Tomatoes, Shiso, Basil and Honey

  • Brussels Sprouts

    $ 11.00

    with Pears, House Pickled Onions, Gruyere, Missouri Pecans and Thyme Honey

  • Deviled Eggs

    $ 7.00

    Pimento Cheese, Bacon Molasses and Pickled Onions

    Add Ortiz Anchovies to the top of each Egg +$3

  • Crispy Corn Bread

    $ 10.00

    with Bacon Jam, Chives and Honey Thyme Butter

• main courses •

  • Snapper

    $MKT

    Pan Roasted with House Made Lamb Sausage, Turnips, Kohlrabi, Tomato, Sweet Potato Soup, Garlic Custard and Missouri

  • Braised Pork

    $ 29

    with Creamed Rice, Green Beans, Bacon, Garlic, Peas, Green Snapshot, Farm Egg and Parmesan

  • Mahi Mahi

    $MKT

    Grilled with Braised Red Cabbage, Roasted Beets, Green Beans, Radish and Lemon Garlic Sauce

  • Chicken Breast

    $ 27

    Amish Organic Breast with Grits, Shrimp and Crawfish, Green Beans, Oven Dried Tomatoes, Snapshot, Basil and Green Onion

  • Strip Steak

    $ MKT

    Prime Steak with Sweet Potato Aioli, Grilled Onion, Brussels Sprouts, Arkansas Black Apple, Pecans, Shallots, Preserved Lemon and Cotija

  • Fettuccini

    $ 29

    House Made, with Butternut Squash, Goat Cheese, Bacon, Sage, Garlic and Brown Butter

  • Vegetable Napolean of the Day

    $ 21

Download Fine Dining Menu

-CHEF-
Pierre Gabant