COCKTAILS
garden district | 13
organic prairie gin, grapefruit & lime, rosemary simple
STARTERS
butternut squash soup | 6
roasted squash, toasted pumpkin seeds & sage
stuffed dates | 12
bleu cheese stuffed dates wrapped in bacon, served with warm pepper jelly
Entrée
“pork & beans” | 22
apple cider braised pork with roasted fennel, white beans stewed with spanish chorizo, green apple & grits
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food-borne illness. Some items we prepare may contain nuts. Please advise staff of all allergies. 20% gratuity will be added to parties of 6 or more.
Chef Partners: Jeffrey McInnis & Janine Booth
Executive Chef: Cody Mitchell