DINNER
GETTING STARTED
11
Arugula Watermelon Salad
fennel, feta, sunflower seeds, citrus vinaigrette
11
14
Freshwater Shrimp Hushpuppies
ancho chili aioli
14
BBQ Shrimp N’ Grits
19
10
Black Eye Pea Hummus
red pepper relish, grilled crostini
10
SUPPER
20
Grilled Eggplant & Red Bell Pepper
lentils, pickled cherries, feta cheese, mint chimichurri
20
29
Black Skillet Pan Fried Catfish
Carolina gold jambalaya, andouille sausage, frisee
29
24
David’s Fried Chicken
fried herbs, charred lemon
24
28
Grilled Hanger Steak
horseradish mashed potatoes, crispy shallot, salsa verde, beef demi glace
28
28
Seared Duck Breast
Sweet creamed corn, white peach, fennel, herbs, duck jus
28
SIDES
4
Cornbread (2)
pepper jelly
4
4
Biscuits (2)
honey butter
4
9
Braised Collard Greens
ham hock
9
8
Grilled Sweet Corn
cajun spices, grape tomato, arugula, parmesan
8
9
Spicy Bourbon Mac & Cheese
smoked ham, cornbread crust
9
8
Whipped Potatoes
Buttermilk, chive
8
DESSERTS
10
Cinnamon Dusted Beignets
chocolate sauce
10
Passion Fruit Sorbet
10
10
Warm Seasonal Cobbler
vanilla ice cream
10
**menu is subject to change due to seasonality
$20 corkage per 750ml bottle | $3.50 cake cutting/cupcake fee per person
4% will be added for the SF Employer Mandate | 20% service charge will be added for all parties of 8 or more