Dinner Menu

Week 96: March 26-29

Open for Brunch This Sunday 11:00-3:00

Salads

— Wedge Salad —

Tomato Chutney / Shaved Bermuda Onion / Charred Corn / Local Cheese / Cornbread Croutons / Bleu Cheese Dressing

— Caesar Salad —

Crispy Parmesan Tuile / Grilled Breads / Parmesan-Peppercorn Vinaigrette

— Frisee & Endive Salad —

Benton's Bacon / Asher Bleu Cheese / Apples / Candied Pecans / Lemon Thyme Vinaigrette

Small Plates

- Crispy Brussel Sprouts -

Benton's Bacon / Caramelized Onions / Grain Mustard Cream

- Pan Seared Hokkaido Scallops -

Braised Fennel / Matcha Beurre Blanc

- Lion's Main Cake -

Brussel Sprout Slaw / Balsamic Glaze

- Shrimp Toast -

Harissa Tartar Sauce / Weiner's Microgreens / Mignonette Pearls

- Meat & Cheese -

Truffled Salami / Sequatchie Cove Coppinger / Honeycomb / Candies Walnuts / Crostinis

- Asparagus & Crab Bisque -

Blue Crab / Shaved Grana Padano / Paprika Oil

Dinner Entrees

— Springer Farms Curried Airline Chicken —

Spicy Red Curry Risotto / Turmeric Roasted Carrots / Butter Sauce

— Blackened Mauritius Island Redfish —

Sausage & Pepper Grits / Lemon Roasted Cauliflower Florentino / Mushroom & Tasso Ham Etouffee

— Porter & Coffee Braised Short Ribs —

Bacon Potato Puree / Sauteed Spinach & Mushrooms / House Made Steak Sauce / Chives

— Herb Grilled Berkshire Pork Chop —

Pinto Beans / Shaved Onion / Sauteed Okra / Cornbread / Velouté

— Mushroom Ravioli —

Artichoke Cream / Roasted Red Peppers / Garlic Wilted Spinach / Grana Padano