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Timeless dishes, Southern flair, Powerful flavors

—  Entrées  —

Modern dishes that capture the flavors of the season
 

 

Garden

—  The CC  —
spring mix, heirloom tomato, pickled onion, cucumber, carrot, sunflower seed, champagne vinaigrette
$6

—  Apple & Pear  —
arugula, pear, vanilla salt apple chips, dried cranberry, shaved almond, goat cheese, poppyseed vinaigrette
$8

—  Caesar  —
romaine, parmesan, house crouton
$8

—  Berries & Citrus  —
spring mix, strawberry, mandarin orange, shaved almond, goat cheese, strawberry champagne viniagrette
$8.5

—  Southern Cobb  —
pulled chicken, chopped baby iceberg, heirloom tomato, country ham + bacon lardon, pickled onion, diced egg, spiced pecan, bleu cheese crumble
$12

Sea

—  Grilled Octopus  —
bay leaf, whole peppercorns, lemon
$20

—  Crab Ravioli  —
garlic, white wine, basil, parsley, ricotta
$22

—  Wood-Fired Sea Bream  —
artichoke, capers, rosemary, thyme
$25

Land

—  Fried Quail  —
paprika, turmeric, black pepper, ginger
$18

—  Escargot  —
garlic, shallots, parsley, black pepper
$19

—  Lamb Stew  —
roma tomatoes, cannellini beans, onion
$21

 


Tasting Menu     $60
(wine pairing an additional $10)

Executive Chef Cedric Horton

 


—  Dessert  —

Handmade daily, exclusively in-house

—  Meyer Lemon Tart  —
yogurt, kishu mandarin drizzle
$10

—  Spiced Apple Crumble  —
smoked vanilla bean, cinnamon
$10

—  Chocolate Malt Cake  —
pretzel, peanut brittle, caramel
$11

—  Bananarama  —
aged rum, chocolate liqueur, waffle
$8

—  Moscato Puff  —
raspberry cream, hibiscus drizzle
$11

Pastry Chef Rian Booker