starters
Fried Green Tomatoes
Light cornmeal batter with poached shrimp, creole remoulade, herb oil, and Andouille chips
11

Lobster Spring Roll
Tempura fried Maine lobster tail, with green tea soba noodle slaw, spicy Thai peanut sauce and wasabi aioli
16

Crab Beignets
All white jumbo lump crabmeat, granny apple slaw, red curry aioli
14

Georgia Quail
Herb marinated, savory pork, walnut and Brioche bread pudding, braised red grapes
13

Diver Scallops
Pan seared U-10 scallops, soy caramel, pearled couscous with crispy pork belly and mango
14

Tuna Carpaccio
Paper thin sushi grade tuna, chopped capers, lemon zest and extra virgin olive oil, served with crispy flatbread
12