STARTERS

radish & feta snack…..4
seasonal soup of the day…..6
farm egg baked in celery cream with rustic bread…..8
wild mushroom & green hill toast…..8
florida avocado, pink grapefruit, butter lettuces, sherry vinaigrette…..7
farm lettuces, bacon, buttermilk dressing….7
fried gulf oysters with hot pepper vinegar…..11
chicken liver mousse,  pickled radish, cranberry-walnut toast…..9
fried grits with country ham & thomasville tomme…..5

ENTREES

seasonal vegetable plate…..17
grilled pork chop, collard greens, glazed purple top turnips…..27
wild striped bass bourride with escarole, potato & citrus aioli…..24
slow braised rabbit, wild mushrooms, creamy grits…..24
painted hills skillet ribeye, creamy polenta, grilled new vidalias…..32
hand-cut pappardelle, slow cooked duck, swiss chard …..19
grilled trout with bacon, potatoes, sunchokes & vidalia vinaigrette…..19
griddled poulet rouge, whipped rutabagas, brussels sprouts…..20
house made fennel sausage, white beans, parsley pistou….18

SIDES

brussels sprouts…..5
slow-simmered white beans…..5
sauteed greens…..5
roasted beets…..5
whipped rutabagas…..5

DESSERTS

rustic rhubarb tart with ginger ice cream…..6
flourless chocolate cake with soft whipped cream…..6
orange cornmeal cake with buttermilk sherbert…..6
rum raisin bread pudding….6
trio of seasonal herb ice creams: rosemary, thyme, sage…..6
selection of southern cheeses…..13