Reservation

Baked brie wrapped in puff pastry served with bourbon caramel, toasted pecans and sliced apples.

Crispy sesame glazed chicken with spicy slaw, Kewpie mayonnaise, and green onions

Lump crab stuffed fried avocado with pico de gallo and a roasted jalapeño créme fraiche.

Crispy fried duck confit and cabbage eggroll with BBQ aioli.

crispy fried Brussel sprouts tossed in red wine vinaigrette with capers and pickled red onions

Cavatappi Pasta tossed with Lobster in a Creamy Cheese Sauce Served with Old Bay Seasoned Pork Rinds.

Warm pimento cheese, smoked gouda, pickled okra, pearl onion jam, white bean hummus, and fried green tomatoes, served with grilled baguettes.

Crispy fried calamari tossed with assorted peppers accompanied with sweet chili sauce and citrus pesto.

Mozzarella, spinach and artichoke cheese spheres lightly fried, served with a tomato- herb dipping sauce.

Slow roasted pulled pork served on sweet potato biscuits finished with apple butter.

Lamb and lentil soup.

Warm pistachio encrusted goat cheese served over baby spinach, sun-dried tomatoes, kalamata olives, grape tomatoes, cucumber and red onion with a tomato-balsamic vinaigrette.

Fried green tomato and bibb salad drizzled with buttermilk dressing, crumbled goat cheese, and crispy prosciutto.

Crispy romaine lettuce tossed with a creamy roasted garlic and parmesan dressing, topped with shaved parmesan and herb croutons.

Candied pecan, granny smith apple, and sun-dried cranberries tossed with mixed baby lettuce and caramelized onion vinaigrette.

Spice rubbed bourbon barrel smoked boneless pork chop topped with an apple-bacon chutney served with gratin potato

Sautéed beef tips and tortellini tossed in a rich Gorgonzola cream sauce, baby spinach, grape tomatoes and toasted pine nuts topped with crispy prosciutto.

Char-grilled grass fed beef topped with sharp cheddar cheese and crispy onion straws. Served with house-cut fries.

Angel hair pasta tossed with baby bellas, tomatoes, olives and Chef John's special blend of herbs and spices.

Slow-braised lamb shank with roasted garlic whipped potatoes and grilled asparagus finished with a natural pan sauce.

Alaskan Rockfish with horseradish and black pepper red skin potatoes with lemon caper aioli, red onion marmalade, and grilled asparagus

Grilled salmon topped with a caramelized mandarin orange bourbon sauce served over cream cheese grits.

Grilled strip steak served with roasted garlic whipped potatoes, zesty brussels sprouts and natural reduction.

Roasted chicken served with cavatappi mac n’ cheese, cabbage slaw. Topped with salsa verde and Alabama white sauce.

Seared lump crab cake topped with a spicy slaw and horseradish spread on a toasted brioche bun. Served with house-cut fries.

Created with seasonal and local ingredients.

Char grilled flat iron steak served with mushroom parmesan risotto finished with Chef John's V-12 sauce

Gulf Shrimp and Grits Sautéed gulf shrimp with cream cheese grits. Topped with edamame succotash finished with a Cajun butter sauce.

Toffee-marshmallow bread pudding and bourbon caramel sauce served with caramel sea salt ice cream.

Mocha crème brulée, rich custard with a candied top accompanied by a warm chocolate and caramel-filled praline.

Maker’s Mark bourbon fried apple turnover served with vanilla bean ice cream.

Custard-fried brioche french toast topped with candied bacon, candied pecans, peanut butter powder, bourbon maple syrup, and caramel sea salt ice cream.

Small assorted tasting

Warm, gooey chocolate lava cake served with vanilla bean ice cream.