Filet of wreckfish served topped with a Peruvian pepper sauce over

Riverview Farm golden grits with shaved fennel, cherry tomatoes, & butterbeans.

Tonight’s Market Fish:


Kitchen’s Cut of Lamb: 

Loin Chop

Sides for the Table

Creamy Grits Soufflé

Warm Potato-Bacon Salad

Cabbage & Quinoa Hash

Stewed Beans


This week’s B.Y.O.A Selections

Hummus: lima bean & corn

Chips: sweet potato

Cheese: humbolt fog (CA)

Salami: salami tartufo

Crudite: local apples & figs

Pickles: green beans