Menus

LUNCH 

Tuesday thru Friday from 11-2 pm

To-go and Catering available!

| Snacks |

HOUSE CHIPS 2

SWEET POTATO FRIES 5 | cane syrup aoili

BEEF TAQUITOS 6 |chipotle cream

CHEESE CURDS 6 | chipotle ranch

PIMENTO CHEESE DIP 5 | benton’s bacon, sweet chili, grilled bread


| Soup, Salads and More|

 SOUP OF THE MOMENT 6/8

CHICKEN SALAD PLATE 7 | mixed greens, crackers

GRILLED CAESAR SALAD 8 |roma crunch, parmigiano-reggiano croutons house made caesar dressing add chicken $4

MIXED GREEN SALAD 7|mixed greens, cucumber, tomato, onion champagne vinaigrette add chicken $4

QUICHE OF THE DAY 10 | mixed greens


| Sandwiches, Pastas & More |

Sandwiches served with house-made chips or substitute a mixed green salad 2 or sweet potato fries 3 

DAILY CHEESE MELT 9 | call for details

STEAKHOUSE BURGER 12 | CERTIFIED ANGUS BEEF ®

GRILLED CHICKEN CLUB 10 | benton’s bacon, swiss, lettuce tomato chutney 

REUBEN 9 | corned beef swiss, house-kraut, thousand island, marble rye

PEANUT CRUSTED CATFISH 10 | asian salad

CHEESE TORTELLINI 12 | chicken mozzarella, grape tomatoes, balsamic vinaigrette

CREAMY MUSHROOM PASTA 8 | roasted mushrooms, blistered tomatoes add chicken $

HOUSEMADE LASAGNA 10 | side salad


DINNER

Each dish is crafted with a rotating selection of vegetable sides that are consistent with the region and season.

Tuesday thru Saturday 5-9pm

| STARTERS |

SOUP OF THE MOMENT 8

SEASONAL SALAD 10

PIMENTO CHEESE 6 | sweet chili sauce, benton’s bacon, grilled bread

FRIED APALACHICOLA OYSTERS 12 | lemon, horseradish tartar sauce

CRISPY PORK BELLY 14 | house sauerkraut, roasted apples, sweet tea gastrique

CHEESE PLATE 14 | Sweet Grass Dairy & Belle Chevre Cheeses toasted pecans, seasonal fruit tupelo honey

SMOKED FISH DIP 8 | house pickled vegetables, grilled bread

FLORIDA BLUE CRAB HUSHPUPPIES 10 | habanero gold jelly

CLASSIC CAESAR SALAD 10 | roma crunch lettuce, garlic croutons parmesan, Caesar dressing

WEDGE SALAD 11 | benton’s bacon, cucumbers, red onion, tomatoes, blue cheese dressing


| Entrees |

Menu Substitutions 2 | Split Plates 4

FETTUCCINE A LA FUNGI 26 |
house cured pancetta, roasted mushrooms, local greens, blistered tomatoes

GRILLED 8oz. FILET 36 | CERTIFIED ANGUS BEEF ® |
root vegetable gratin, butter braised carrots, sautéed local greens, mushroom vinaigrette

CHAR-GRILLED  RIBEYE 34 | CERTIFIED ANGUS BEEF ® |
truffle salt pomme frites, mustard green chimichurri

PAN-SEARED GULF FISH MP |
jamaican jerk seasoned, carolina gold coconut rice, kale, roasted butternut squash, satsuma reduction

GULF SHRIMP & GRITS 26 | 
conecuh sausage, trinity, grape tomatoes

OVEN ROASTED CHICKEN 26 |
mushroom risotto, roasted broccoli, butter braised carrots, balsamic brown butter

GRILLED PORK CHOP 28  |
grilled sweet potato, creamed collard greens, pear chow-chow

RACK OF LAMB 32 |
lemon-scented sprouted grains, curried cauliflower, roasted parsnips, pomegranate vinaigrette

 


| Sides 5 |

CHEFS CHOICE POTATOES

MUSHROOM RISOTTO

SMOKED GOUDA GRITS 

CREAMED COLLARD GREENS

CURRIED CAULIFLOWER

ROASTED MUSHROOMS

GRILLED SWEET POTATOES

LEMON SCENTED SPROUTED GRAINS

SAUTEED LOCAL GREENS

BUTTER BRAISED CARROTS

ROASTED BROCCOLI   

                                           


DESSERTS

VANILLA BEAN CRÈME BRULEE 9

seasonal fruit garnish

 BAKED APPLE CRISP 9

vanilla bean ice cream

 SALTED CARAMEL & CHOCOLATE LAVA CAKE* 10

molten chocolate cake, whipped cream

CAST IRON COWBOY COOKIE 10

chocolate chips, pecans, craisins, oatmeal, vanilla bean ice cream

 CARVER CUP 10

semisweet dark chocolate, peanut butter, Session’s Peanuts

*Please allow for longer preparation time*

|FRENCH PRESS COFFEE |

SMALL 4 | LARGE 8