Crab Cake

Hand crafted lump crab cake topped with a Georgia peach-mango “salsa” served with Circle A kale,

Loudmouth shiitakes, butterbeans, & local corn

Tonight’s Market Fish:

 Snowy Grouper

Kitchen’s Cut of Lamb: 

Loin Chop


Sides for the Table

Creamy Grits Soufflé

Warm Potato-Bacon Salad

Cabbage & Quinoa Hash

Sautéed Beans

Local Yellow Squash


This week’s B.Y.O.A Selections

Hummus:  butterbean

Chips: local potato with rosemary & truffle

Cheese:  caciotta tartufo (it)

Salami: finochietta

Crudite: peaches & green peppers

Pickles: green beans