The dinner menu.

Smoked pepper saltine, Louisiana hot sauce pearls, ale mustard.

With cane chili fried oysters · 21 / 31

Corn veloute, Blue Ridge butter, chili corn crisp.

Anchovy crema, pickled okra, smoked radish, parm, butter crumbs.

Braised pork dirty rice, radish, sweet chili mustard, onion ash.

Pistachio, lemongrass, crispy garlic shoyu honey, scallion.

Dark tallow roux, Bahia prawns, blue crab, gator sausage, fried okra.

Half dozen or full dozen. GSP, Cajun, lemon herb, garlic parm or cane chili.

Whole semi-boned chicken, 24-hour sweet tea brine, lemon herb, cane chili syrup, Szechuan pepper vinegar, pickled vegetables, two lagniappes.

Chef's note: please allow up to 30 mins to prepare this dish.

Braised oxtail, black truffle béchamel, smoked gouda, creole tomato gravy, herbs, heavy reggiano.

Limited quantity

Limoncello butter sauce, capellini pasta, lobster claw + knuckle.

Carolina gold rice, chicken, Bahia prawns, gumbo ladle, gator crumbles, scallions.

Hand-cut, char grilled, oxtail demi, chimichurri.

White wine + butter sauce, mafaldine pasta, Bahia prawns.

Jimmy red pimento cheese grits, holy trinity, smoked pork belly, Worcestershire brown butter.

Half pound chuck smash, caramelized onions, New York sharp cheddar, AB sauce, tallow toasted potato bun, frites.

Salada greens, citrus rémi, luxe cherry gastric.

House made pasta, béchamel, smoked gouda.

Tallow, GSP.

Smoked radish.

Umami powder, American grano.