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Pork Rinds	House Fried pork rinds dusted with chile lime seasoning and served with harissa aioli (cumin, coriander, ancho chiles, fennel seed, paprika) low heat/not spicy	ALLERGIES: ·         Pork ·         Chili Pepper
Hot Boiled Peel & Eat Shrimp	10-12 deveined GA shrimp are boiled with mire poix (celery, carrots, onions), black and white peppercorns, coriander, garlic, old bay, blackening spice. and Korean pepper powder. Once the shrimp are cooked they are sprinkled with old bay, Korean pepper powder and blackening spice. Served with lemon and celery remoulade. *Celery Remoulade (condiment invented in France, usually an aioli or mayo based) -mayo, whole grain mustard, fresh celery and celery seed, capers, chives, turmeric parsley, lemon juice, sherry vinegar, salt, pepper	ALLERGIES: ·         shellfish, ·         onions, garlic
Broiled Oysters	Oysters on the half shell seasoned with horseradish butter, breadcrumbs and garnished with chives, 5 per order served over rock salt	ALLERGIES: ·         shellfish, ·         dairy
Tuna Tartare	·         Sushi grade yellow fin tuna is cut into a small dice. ·         Horse radish crème fraiche ·         Smoked trout roe ·         EVOO, chives, Pepper, S&V chips	ALLERGIES: ·         Fish ·         Dairy ·         Onion ·         Pepper
Maine Scallops	·         3 scallops , pan seared, ·         served over top a carrot puree ·         topped with crispy carrots (thinly sliced and fried) ·         lemon oil	ALLERGIES: ·         seafood, ·         citrus ·         dairy
Stracciatella	Stracciatella is basically what the inside of burrata is filled with. It is warmed cheese curd that is stretched and pulled as you would make mozzarella. The cheese is shredded and incorporated into fresh cream.   The stracciatella is served with roasted squash (butter, s&p, herbs) and ground hazelnut butter. We roast the nuts and blend them with canola oil, honey, and salt. The dish is topped with evoo, honey, and herbs. We’re serving grilled flatbread (piadini). The bread is made from flour, baking powder, yeast, yogurt, butter, eggs, and salt.	ALLERGIES: ·         Dairy, ·         tree nuts, ·         honey, ·         gluten, ·         egg
Fancy Toast	Herbed chevre (goat cheese) spread on top of ciabatta toast. We reduce sherry vinegar with whole grain mustard, honey, and brown sugar in to a jam consistency. Topped with winter vegetables: brussels, parsnips, carrots, and mushrooms. Garnished with crispy carrot strips.	ALLERGIES: ·         Dairy ·         Gluten ·         Honey
Fries	Our standard fries that are cut daily and washed/soaked in water overnight to get some of the starch out of them.  Every morning we blanch them in a fryer at 220 degrees.   We fry them to order at 350 degrees until crisp and season them with salt, pepper, parsley.   They are topped with grana padana and served with truffle aioli.   The ailoi is made from egg yolks, lemon juice, canola oil, Duke’s mayonnaise, shaved black truffles in oil, salt and pepper.   The truffle aioli will be served on the side.	ALLERGIES: ·         Dairy, egg, ·         citrus(check with chef for further cross contamination due to frying), ·         SOY in mayo
Shrimp & Grits	Gulf shrimp are peeled then passed through a meat grinder. The ground shrimp are quickly sautéed then placed over Tim & Alice Red Mule Grits (Athens GA). Herbed, hand torn croutons and preserved tomatoes are the garnish along with Shrimp Bordelaise (shrimp stock, red wine, and veal jus).	ALLERGIES: ·         Shellfish (crustacean), ·         corn, ·         dairy, ·         Bordelaise contains veal, ·         gluten (croutons)
8oz WOOD ROASTED BURGER	Chuck is ground in house and formed into large patties to be grilled to the guest’s preferred temp. Blue cheese is whipped with a little butter to help it melt when plated. A caramelized onion & bacon jam* adds sweet and salty flavors.  *Rendered Patak bacon lardons are cooked with onions and finished with brown sugar and red wine vinegar. Served on a bun that’s same type of dough as clam roll hoagie.	ALLERGIES: ·         Dairy, ·         Gluten, ·         Onion, ·         Pork, ·         EGG in roll
Fried Chicken Buckets	Mix of breast, leg, thigh and wing. We exclusively use Springer Mtn. chickens from Blue Ridge, GA. The animal is butchered in house then brined overnight (salt, sugar and herbs), dusted in flour, dipped in buttermilk, then once more dipped in the seasoned flour (AP, corn starch, cayenne, S&P, garlic & onion powders). We let the breaded chicken sit in refrigeration before frying so that the breading sets and becomes crispier.  We cook the chicken in small batches in a pressurized deep fryer. Served with greens and biscuits	ALLERGIES: ·         Gluten, ·         Dairy, ·         Onion
Baked Ricotta	Whipped baked ricotta is garnished with EVOO, Bourbon apples, candied pecans, cracked black pepper & served with fresh bread	ALLERGIES: ·         dariy, ·         gluten, ·         honey(v)
Crab Roll	Crispy brioche bread stuffed with peeky toe crab seasoned with salt pepper, mayo, lemon, chives. Side salt and vinegar chips	ALLERGIES: ·         gluten, ·         shellfish, ·         dairy