Restaurant Week Dinner Menu

First Course

Watermelon and Tomato Gazpacho (PB)
Heirloom Cherry Tomatoes, English Cucumbers, Garlic Croutons

Slow Roasted Heirloom Beet Salad (PB)
Pickled Red Onions, Toasted Pistachios, Raisin-Caper Vinaigrette

Carolina Style Shrimp and Grits
Wilted Spinach, Byrd Mill Grits, Scallion-Sausage Butter       

Main Course

Bacon Wrapped Pork Tenderloin
Roasted Garlic Pomme Puree, Black Mission Figs, Port Wine Jus

BBQ’d Salmon Filet
Sweet Corn Succotash, Cherry Drop Peppers, Ricotta-Corn Beignets

House Made Rigatoni with Smoked Mushroom Bolognese (PB)
Cannellini Beans, Shaved Scallions, Cashew Cheese

Crispy Glazed Cauliflower and Baby Corn (PB)
Sesame Scented Basmati Rice, Poblano Peppers, Toasted Coconut


Virginia Peach Cobbler(PB)
Roasted Pistachios, Vanilla Bean, Orange Creamsicle Sorbet

Chocolate Chess Pie (PB) 
Vanilla Meringue, Candied Hazelnuts

Mixed Late Summer Fruit
Blackberries, Classic Zabaglione, Apricot Biscotti


(PB) – Plant Based                

*Menu items are subject to change based on availability from our local vendors